Gold Medal Corn Zucchini Casserole
- 1 1/2 tb Butter
- 1 c Onion; chopped
- 2 md Zucchini, trimmed, quartered
- -lenghtwise; thinly sliced
- -(about 1 lb.)
- 3 1/2 c Fresh corn kernels or
- -frozen; thawed
- 1/2 ts Salt
- 1/2 ts Pepper
- 3 1/2 tb Flour
- 1 1/2 c 2% low-fat milk
-------------------------------CRUMB TOPPING-------------------------------
2 tb Butter
2 ts Garlic; minced
3/4 c Bread crumbs
1 ts Oregano
6 oz Monterey Jack or Italian
-Fontina; cut into 1/2"
-cubes
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
2 tb Butter
2 ts Garlic; minced
3/4 c Bread crumbs
1 ts Oregano
6 oz Monterey Jack or Italian
-Fontina; cut into 1/2"
-cubes
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
