Mexican Garden Casserole - cooking recipe

Ingredients

1 1/2 c. fresh or frozen corn
1/2 c. green pepper strips
1/4 c. carrots and celery
1 c. shredded Lite-line Cheddar/Mozzarella cheese
1 c. chopped zucchini or other squash
1 tsp. crushed garlic
1/2 c. skim milk
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. water
1 large tomato, chopped
2/3 c. cornmeal
4 egg whites
several dashes of hot sauce

Preparation

In medium saucepan, combine corn, onion, green pepper, celery, carrots and water; bring to a boil.
Reduce heat and simmer for 5 minutes, covered.
Do not drain liquid from vegetables.
In a large mixing bowl, combine squash, tomato, 3/4 cup of the cheese, cornmeal, milk, eggs, pepper and hot sauce.
Add undrained vegetables to cornmeal mixture; mix well.
Turn into greased 9 x 12-inch casserole pan.
Top with remaining cheese.
Bake, uncovered, in a 350\u00b0 oven for 45 to 50 minutes or until heated thoroughly.