FAMILY VEGETABLE CASSEROLE
Number of Servings: 8
1½ C. Fresh or frozen corn
½ C. Onion, chopped
½ C. Green pepper strips
½ C. Water
1 C. Yellow summer squash or zucchini, diced
1 Large tomato
1 C. Shredded cheddar cheese
2/3 C. Cornmeal
½ C. Milk
2 Eggs Slightly beaten
2/3 Tsp. Salt
¼ Tsp. Pepper
3 Tbs. Prepared horseradish
In a medium sauce pan, combine corn, onion, ½ cup green pepper and water.
Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
Add undrained cooked vegetables to cornmeal mixture.
Mix well; turn into a greased 1½ quart casserole.
Bake uncovered in a 350° oven for 45-50 minutes.
Garnish with remaining cheese, tomato and green pepper slices.
Horseradish Information Council - www.horseradish.org/