Vegetable Casserole

Courtesy of www.horseradish.org I haven't tried this yet, but it sounds delicious.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups fresh corn or 1 1⁄2 cups frozen corn
• 1⁄2 cup onion, chopped
• 1⁄2 cup green pepper, cut into strips
• 1⁄2 cup water
• 1  cup  summer squash or 1  cup zucchini, diced
• 1  large tomatoes, chopped coarsely
• 1  cup  shredded cheddar cheese
• 2⁄3 cup cornmeal
• 1⁄2 cup milk
• 2  eggs, slightly beaten
• 2⁄3 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons  prepared horseradish
•  tomatoes, slices Garnish
•  green pepper ring, Garnish

Directions

1. In a medium sauce pan, combine corn, onion, ½ cup green pepper and water.
2. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.
3. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish.
4. Add undrained cooked vegetables to cornmeal mixture.
5. Mix well; turn into a greased 1½ quart casserole.
6. Bake uncovered in a 350° oven for 45-50 minutes.
7. Garnish with remaining cheese, tomato and green pepper slices.