Mexican Vegetable Casserole - cooking recipe

Ingredients

1 1/2 c. fresh or frozen whole kernel corn
1/2 c. chopped onion
1/2 c. green pepper strips
1/2 c. water
1 c. chopped yellow summer squash or zucchini
1 large tomato, chopped (1 c.)
1 c. shredded Cheddar cheese (4 oz.)
2/3 c. cornmeal
1/2 c. milk
2 slightly beaten eggs
3/4 tsp. salt
1/4 tsp. pepper
several dashes bottled hot pepper sauce
tomato slice, halved
thin green pepper slice

Preparation

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.