Corn-Zucchini Casserole

By MarieR

Ingredients

• 1 1/2 tablespoons butter
• 1 cup onion chopped
• 2 medium zucchini (1 pound), trimmed, sliced thin quartered length
• 3 1/2 cups (1-package) corn kernels frozen, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 tablespoons all-purpose flour
• 1 1/2 cups (12-ounces) 2% low-fat milk
• CRUMB TOPPING
• 2 tablespoons butter
• 2 teaspoons garlic minced
• 3/4 cup bread crumbs
• 1 teaspoon oregano dried
• 6 ounces Monterey jack cheese cut in 1/2" cubes

Details

Servings 1

Preparation

Step 1

1. 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.
2. Meanwhile prepare topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano and cook, stirring often, until crumbs are toasted. Let Cool.
3. Stir cheese into corn mixture and spoon into 2-quart baking dish (or spoon into (2) 1-quart dishes, 1 now and 1 for freezer). Sprinkle with Crumb Topping.
4. To serve: Heat oven to 350 degrees F. Bake casserole 30 minutes or until hot and bubbly.

Serves 12.