Gold medal corn zucchini casserole

12 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter
1 cup Onion; chopped
2 mediums Zucchini, trimmed, quartered lenghtwise; thinly sliced (about 1 lb.)
3½ cup Fresh corn kernels or frozen; thawed
½ teaspoon Salt
½ teaspoon Pepper
3½ tablespoon Flour
1½ cup 2% low-fat milk
2 tablespoons Butter
2 teaspoons Garlic; minced
¾ cup Bread crumbs
1 teaspoon Oregano
6 ounces Monterey Jack or Italian Fontina; cut into 1/2\" cubes

Directions

CRUMB TOPPING

For casserole: Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and pepper. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more. Gradually stir in milk. Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy. Let cool.

For topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish.

Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or until hot and bubbly.

Recipe By : Woman's Day 7/96 Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 11:04:42 -0500 From: Laura Hunter <LHunter722@...>

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