Tex-Mex Casserole
Recipe: #16966
January 23, 2015
Categories: Casseroles, Side Dishes, Corn, Southwest, Potluck, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Zucchini, Spicy, Kosher Dairy, Vegetarian Dinner, more
"This savory vegetable casserole is also very good the next day and makes a great lunch "leftover" meal."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (330.5 g)
- Calories 418
- Total Fat - 22.2 g
- Saturated Fat - 12 g
- Cholesterol - 77.5 mg
- Sodium - 817 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 6.7 g
- Sugars - 14.8 g
- Protein - 24 g
- Calcium - 294.5 mg
- Iron - 2.6 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Using a very sharp knife, cut the corn from the cobs and set aside.
Step 3
In a large skillet, heat a tablespoon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon or two of the butter and saute the tomato and tomatillos for 3 to 5 minutes.
Step 4
Lightly grease a large casserole.
Step 5
Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.
Step 6
Bake the casserole, covered with its lid or with foil, for 30 minutes.
Step 7
Then run it briefly under the broiler to brown the top before serving.
Tips
No special items needed.
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