Mexican Garden Casserole

Ingredients

• 1 12 c fresh or frozen corn
• 12 c green pepper strips
• 14 c carrots and celery
• 1 c shredded Lite-line CheddarMozzarella cheese
• 1 c chopped zucchini or other squash
• 1 tsp crushed garlic
• 12 c skim milk
• 14 tsp pepper
• 12 c chopped onion
• 12 c water
• 1 large tomato chopped
• 23 c cornmeal
• 4 egg whites
• several dashes of hot sauce

Directions

1. In medium saucepan combine corn onion green pepper celery carrots and water bring to a boil
2. Reduce heat and simmer for 5 minutes covered
3. Do not drain liquid from vegetables
4. In a large mixing bowl combine squash tomato 34 cup of the cheese cornmeal milk eggs pepper and hot sauce
5. Add undrained vegetables to cornmeal mixture mix well
6. Turn into greased 9 x 12-inch casserole pan
7. Top with remaining cheese
8. Bake uncovered in a 350 oven for 45 to 50 minutes or until heated thoroughly