Recipe - Casserole Of Vegetables Au Gratin

SAUCE
One fourth cup Butter
Three fourths cup Green Pepper; cut in lge.
squares
1 Clove Garlic; crushed
One fourth cup Flour
2/3 cup Milk
Three fourths teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Basil
1/8 teaspoon Oregano
One fourth teaspoon Sugar
1 cup Cheddar Cheese; grated,
divided

VEGETABLES
1 cup Solid Pack Tomatoes
1 pack Frozen Kernel Corn; thawed
2 cn (1 Lb) Whole Onions; drained

Melt butter in sauce pan. add green pepper and garlic and cook until green
pepper is slightly tender. Stir in flour until moistened by butter. Add
milk, salt, and remainder of seasonings. Add sugar. Heat until sauce starts
to thicken. Remove from heat and stir in One half cup cheddar cheese until
melted. Add drained tomatoes. Heat until mixture thickens again the turn
into casserole dish. Add corn and onions. Sprinkle One half cup cheddar cheese
on top and bake, uncovered at 350° for 50 minutes. Sauce should be
thickened and top flecked with golden brown.

Serves 4 to 6

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Carolyn Carroll

Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Feb 28,
1998