Gold Medal Corn Zucchini Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 2 | medium |
zucchini
trimmed, quartered lenghtwise, thinly sliced |
|
| 3 ½ | cups |
corn
fresh or frozen, thawed |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 ½ | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk, 2%
|
* |
| Crumb topping | |||
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
garlic
minced |
|
| ¾ | cup |
bread crumbs
|
|
| 1 | teaspoon |
oregano
|
|
| 6 ounces |
monterey jack cheese
cut into 1/2 inch cubes |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 2 | medium |
zucchini
trimmed, quartered lenghtwise, thinly sliced |
|
| 828 | ml |
corn
fresh or frozen, thawed |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 53 | ml |
all-purpose flour
|
|
| 355 | ml |
milk, 2%
|
* |
| Crumb topping | |||
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
garlic
minced |
|
| 177 | ml |
bread crumbs
|
|
| 5 | ml |
oregano
|
|
|
monterey jack cheese
cut into 1/2 inch cubes |
*
|
||
Directions
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℉ (180℃). Bake casserole for 30 minutes or until hot and bubbly.
