This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Gold Medal Corn Zucchini Casserole

x

1 1/2 tablespoons butter
1 cup onion

chopped
2 medium zucchini, trimmed, quartered lenghtwise :

thinly
sliced (about 1 lb.) 3 1/2 cups fresh corn kernels or frozen -- thawed
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons flour
1 1/2 cups 2% low-fat milk
Crumb Topping 2 tablespoons butter
2 teaspoons garlic

minced
3/4 cup bread crumbs
1 teaspoon oregano
6 ounces 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.

How To make Gold Medal Corn Zucchini Casserole's Videos

Relevant Articles

Shares

x

Categories

x

Menu