Mexican Vegetable Casserole
A flavorful Mexican vegetable casserole featuring fresh corn, zucchini, cheese, and spices, perfect for a hearty vegetarian main or side dish packed with vibrant flavors.
Ingredients
- 1 1/2 cups fresh or frozen whole kernel corn ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup green pepper strips ⓘ
- 1/2 cup water ⓘ
- 1 cup chopped yellow summer squash or zucchini ⓘ
- 1 large tomato, chopped ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 2/3 cup cornmeal ⓘ
- 1/2 cup milk ⓘ
- 2 beaten eggs ⓘ
- 3/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper
- several dashes bottled hot pepper sauce ⓘ
- tomato slice, halved ⓘ
- thin green pepper slice ⓘ
Instructions
- In a medium saucepan, combine corn, onion, green pepper, and water.
- Bring to boiling; reduce heat.
- Cover and simmer for 5 minutes or until vegetables are crisp-tender.
- Do not drain.
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cooked vegetables with chopped summer squash or zucchini, chopped tomato, shredded Cheddar cheese, cornmeal, milk, eggs, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Pour the mixture into a greased baking dish.
- Bake uncovered for about 20 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Garnish with halved tomato slices and green pepper slices before serving.
Tips & Substitutions
To enhance the flavor of your Mexican Vegetable Casserole, consider adding black beans or diced jalapeños for an extra kick. If you don’t have cornmeal, you can substitute with polenta or breadcrumbs. Fresh herbs like cilantro or parsley can also elevate the dish. For a creamier texture, use half-and-half instead of milk.
Serving Suggestions
This casserole is delicious on its own but pairs beautifully with Quick Guacamole or a side of Mexican Caesar Salad for a complete meal. Serve with tortilla chips for added crunch, or top with fresh avocado slices for a creamy finish. It’s a great dish for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Vegetable Casserole contains roughly 742 calories, with 19g protein, 112g carbohydrates, and 26g fat. It is an excellent source of vitamin C (102% of the Daily Value), calcium (39% of the Daily Value), and protein (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1405mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply assemble it and cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and bake as directed. You may need to add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I use instead of Cheddar cheese?
If you prefer a different cheese, Monterey Jack or Pepper Jack cheese are excellent substitutes that will add flavor and creaminess. For a dairy-free option, try using a plant-based cheese alternative or nutritional yeast for a cheesy flavor.
Can I freeze the Mexican Vegetable Casserole?
Yes, this casserole freezes well. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).