Gold Medal Zucchini Corn Casserole

Gold Medal Zucchini Corn Casserole
Gold Medal Zucchini Corn Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/2

    tablespoons butter or margarine

  • 1

    cup chopped onion

  • 2

    medium zucchini, trimmed, quartered lengthwise, and thinly sliced

  • 3 1/2

    cups fresh corn kernels (from 6 to 7 ears), or frozen and thawed

  • 1/2

    tsp each salt and pepper

  • 3 1/2

    tablespoons all purpose flour

  • 1 1/2

    cups 2% milk

  • Crumb Topping:

  • 2

    tablespoons butter or margarine

  • 2

    teaspoons minced garlic

  • 3/4

    cup bread crumbs

  • 1

    tsp dried oregano

  • 6

    ounces Italian Fontina or Monterey Jack cheese, cut in 1/2 inch cubes

Directions

Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned. 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. 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. Stir cheese into corn mixture and spoon into a shallow 2 quart baking dish. Sprinkle with crumb topping. Heat oven to 350 degrees. Bake casserole 30 minutes or until hot and bubbly.

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