Recipe - Gold Medal Corn Zucchini Casserole

1 One half tablespoon Butter
1 cup Onion; chopped
2 md Zucchini, trimmed, quartered
lenghtwise; thinly cut or sliced up
(about 1 lb.)
3 One half cup Fresh corn kernels or
frozen; thawed
One half teaspoon Salt
One half teaspoon Pepper
3 One half tablespoon Flour
1 One half cup 2% lowfat milk

CRUMB TOPPING
2 tablespoon Butter
2 teaspoon Garlic; minced
Three fourths cup Bread crumbs
1 teaspoon Oregano
6 ounce 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 2quart 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@AOL.COM