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Casseroles
Vegetable Casseroles

 

Cullen's Backed Corn & Squash Casserole

 

8 med zucchini cut into 1 in chunks                 
1 10 oz can cream style corn                           
1 10 3/4 oz can cream of mushroom soup
salt & pepper         
1/2 cup diced onion 
1/4 cup chopped jalapenos
1 to 2 cups crumbled cornbread
1/3 cup bacon bits
1/3 cup each diced bell peppers and celery
shredded cheese 

cook zucchini in boiling water for 5 min to soften; drain well. In a bowl
 combine corn, undiluted soup, onion, bell pepper, bacon, jalapenos,
salt and pepper, Add crumbled cornbread. Mixture should be like dressing.
Pour into baking dish, covered and bake @ 350 25-30 min. Sprinkle with
cheese and return to oven until cheese is melted.