1 1/2 cup of fresh or frozen corn 1/2 cup of chopped onion 1/2 cup of green pepper strips 1/2 cup of water 1/4 cup each of carrots and celery, diced 1 large tomato, chopped 1/2 cup of shredded Lite Line Cheddar 1/2 cup of shredded Lite Line Mozzarella 1 cup of chopped zucchini or other squash 1 teaspoon of crushed garlic 2/3 cup of cornmeal 1/2 cup of skim milk 4 egg whites 1/4 teaspoon of pepper Several dashes hot sauce
In medium saucepan, combine corn, onions, green pepper, celery and carrots, and water. Bring to boil. Reduce heat and simmer for 5 minutes covered. Do not drain liquid from vegetables.
In 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 350ºF. oven for 45-50 minutes or until heated thoroughly. Serves 8.
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