Vegetable Corn Casserole
This is one of the tastiest vegetable casserole cheese recipes you'll find! Ready in 30 minutes, this Vegetable Corn Casserole is easy to make and tasty to eat. The variety of veggies give the dish a colorful appearance, as well as great flavor.
Cooking Time35 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 medium sweet red or green pepper, chopped
- 3 eggs, beaten
- 3 cups cooked fresh or (thawed) frozen corn kernels
- 1 cup zucchini, grated
- 1/3 cup cornmeal
- 1/3 cup green olives, chopped
- 1 can (8-ounce) whole tomatoes with liquid, chopped
- 1 1/2 cup sharp cheddar cheese, grated
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric, optional
- 1/2 teaspoon Dijon mustard
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Instructions
Instructions:
- Preheat oven to 350 degrees F.
- Heat butter in a skillet until it foams. Add the onion and saute over moderately low heat until it is translucent.
- Add the red or green pepper and saute until both are lightly browned.
- In a mixing bowl, combine the beaten eggs with the sauteed peppers, corn kernels, zucchini, cornmeal, green olives, tomatoes, cheddar cheese, chili powder, coriander, tumeric, Dijon mustard, salt and pepper.
- Mix thoroughly and pour into an oiled, large shallow baking dish.
- Bake for 30 to 35 minutes, or until knife comes out clean.
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