Zucchini Corn Casserole

Name: Zucchini Corn Casserole
Ingredients: 1 small onion, finely sliced; 1 Tbsp. butter or margarine; 2 eggs; 1 c. milk; 1/2 c. yellow cornmeal; 1 medium (No. 303) can cream-style corn; 3/4 tsp. salt; 1/4 c. chopped green pepper; 3/4 c. cooked zucchini, thin sliced; 3 slices bacon, cooked until crisp; 1/4 tsp. Mexican style pepper seasoning

11 ingredients

6 steps

Ingredients

1 small onion, finely sliced
1 Tbsp. butter or margarine
2 eggs
1 c. milk
1/2 c. yellow cornmeal
1 medium (No. 303) can cream-style corn
3/4 tsp. salt
1/4 c. chopped green pepper
3/4 c. cooked zucchini, thin sliced
3 slices bacon, cooked until crisp
1/4 tsp. Mexican style pepper seasoning

Directions

1

Saute onion in melted butter until golden brown.
2

Beat eggs thoroughly and stir in milk, cornmeal, cream-style corn and salt. Mix in sauteed onion, green pepper and cooked zucchini.
3

Turn into a greased 2-quart casserole.
4

Bake in a moderately slow 325° oven for 1 hour and 15 minutes.
5

Crumble crisp bacon over the top and sprinkle with Mexican pepper seasoning.
6

Serves 6.