Yield: 6 servings
Measure | Ingredient |
---|---|
4 eaches | Zucchini or yellow squash, |
1 each | Sliced |
1 each | Large onion, chopped |
3 tablespoons | Oil |
¼ teaspoon | Garlic salt or |
2 eaches | Cloves garlic minced |
4 ounces | Can chopped green chili |
16 ounces | Can whole kernel corn |
1 cup | Grated cheddar cheese |
Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes.