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MEXICAN VEGETABLE CASSEROLE

This spoon-bread-style dish is a good way to use up an abundance of garden vegetables.

1 1/2 cups fresh or frozen whole kernel corn

1/2 cup chopped onion

1/2 cup green pepper strips

1/2 cup water

1 cup chopped yellow summer squash or zucchini

1 cup tomato, (1 large tomato, chopped)

1 cup (4 oz.) shredded Cheddar cheese

2/3 cup cornmeal

1/2 cup milk

2 slightly beaten eggs

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