Casserole of vegetables au gratin

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
¾ cup Green Pepper; cut in lge. squares
1 \N Clove Garlic; crushed
¼ cup Flour
⅔ cup Milk
¾ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Basil
⅛ teaspoon Oregano
¼ teaspoon Sugar
1 cup Cheddar Cheese; grated, divided
1 cup Solid Pack Tomatoes
1 pack Frozen Kernel Corn; thawed
2 cans (1 Lb) Whole Onions; drained



Melt butter in sauce pan. add green pepper and garlic and cook until green pepper is slightly tender. Stir in flour until moistened by butter. Add milk, salt, and remainder of seasonings. Add sugar. Heat until sauce starts to thicken. Remove from heat and stir in ½ cup cheddar cheese until melted. Add drained tomatoes. Heat until mixture thickens again the turn into casserole dish. Add corn and onions. Sprinkle ½ cup cheddar cheese on top and bake, uncovered at 350° for 50 minutes. Sauce should be thickened and top flecked with golden brown.

Serves 4 to 6

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969


Recipe by: Carolyn Carroll

Posted to EAT-L Digest by Bill Spalding <billspa@...> on Feb 28, 1998

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