Colorful Corn & Veggie Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is an easy side or vegetarian main. Lots of vegetables and gooey cheese baked into a yummy casserole. I use a frozen mixed vegetable with corn, diced carrots, peas, & green beans. This is good served with roasted chicken or baked fish. Add a green salad & dinner is ready! Ingredients:
1/4 cup margarine |
8 ounces frozen mixed vegetables |
1 (19 ounce) can cream-style corn |
1 1/2 teaspoons baking powder |
1/2 cup flour |
3 eggs, beaten |
1/2 cup milk |
1 teaspoon salt |
1 teaspoon garlic, minced |
1/2 teaspoon black pepper (or to taste) |
2 jalapenos, seeded & diced small |
2 ounces of drained pimientos (optional) |
8 ounces muenster cheese, grated (reserve 2 oz) |
1 tomato, very thinly sliced |
cooking spray |
Directions:
1. Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
2. Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
3. Add everything except the cheese & tomatoes. Stir until blended.
4. Stir in 6 oz of the cheese. Pour mixture into prepared pan.
5. Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
6. Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
7. Let set 5 minutes before cutting.
|
|