Vegetable casserole with cornbread dressing Recipe

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Vegetable casserole with cornbread dressing

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Bakery, Casseroles, Cereals, Dressings, Entrees, Pastry, Vegetarian

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Ingredients:

Procedures:

1	Vegetables: heat marjarine or oil in a large skillet.
2	Add onions and garlic, and saute until onion is translucent, about 5 minutes.
3	Add tomatoes and water and bring to a boil.
4	Add potato.
5	Cover and simmer for 5 minutes.
6	Add sweet potato, green beans, and brocooli or cauliflower.
7	Simmer, covered, for 5 more minutes.
8	Add salt and pepper.
9	(the vegetables are not thoroughly cooked at this stage).
10	Add peas.
11	Remove from heat and keep covered until the topping is ready topping: preheat oven 50 425 degrees.
12	Beat together egg or egg replacer and sugar in a large bowl until smooth and creamy.
13	Fold in buttermilk or soymilk.
14	In a separate bowl, combine cornmeal, flour, baking powder and baking soda.
15	Add corn and jalapeno.
16	Add the egg mixture and stir until smooth.
17	Place vegetables in a lightly oiled 8- or 9-inch square pan or a casserole.
18	Spread cornmeal batter in an even layer over vegetables.
19	Sprinkle pimiento on top and gently pat into batter.
20	Bake for 18 to 20 minutes or until a toothpick inserted on top comes out clean.
21	Best served warm, but also good at room temperature.
22	To serve: score the surface lightly with aknife to indicate where to cut for each serving.
23	Makes 4 to 6 servings.
24	Per serving: 286 calories; 10 g protein; 5 g fat; 53 g.
25	Carbohydrate; 62 mg.
26	Cholesterol if buttermilk, eggs and butter are used; 0 mg cholesterol if soy margarine, egg replacer and soymilk are used; 545 mg sodium; 9 g.
27	Fiber