Squash and Corn Casserole
Serves: 8
 
Ingredients
  • 3-4 medium yellow (summer) squash and/or zucchini, cut into bite-size pieces
  • ½ cup frozen corn
  • 1 small onion, chopped
  • 1 cup cornmeal
  • 1 tsp low sodium baking powder
  • ¼ tsp Mrs Dash Original Seasoning blend
  • ⅛ cup canola oil
  • ⅓ cup skim milk
  • 2 eggs, lightly beaten
  • ¼ cup sharp cheddar cheese, shredded
Instructions
  1. Preheat oven to 425 degrees. Grease a 3 qt casserole dish.
  2. Cook the squash, corn, and onion in the microwave with a few tablespoons water until the the squash and onion are very soft. Then drain all of the liquid from the vegetables.
  3. In a large bowl, whisk together the cornmeal, baking powder, and Mrs Dash Seasoning until well blended.
  4. In a small bowl, mix together the milk, egg, and canola oil.
  5. Add the milk mixture to the cornmeal mixture and stir until moistened. (don’t over stir, some lumps are ok.)
  6. Gently stir the vegetables and cheese into the cornmeal mixture.
  7. Bake uncovered in the casserole dish until the cornbread is browned and the casserole is cooked through, about 25-30 minutes.
Nutrition Information
Serving size: ⅓ cup. Sodium: 81 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/squash-corn-casserole/