Yield: 1 Servings
|5 mediums||Zucchini, cut into 1/2 inch chunks|
|1 pack||(10 ounces) frozen corn|
|1 can||(4 ounces) chopped green chilies|
|2 tablespoons||Butter or margarine|
|2 tablespoons||All-purpose flour|
|¼ teaspoon||Dry mustard|
|½ cup||Shredded sharp cheddar cheese|
In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minutes. Drain. Stir in chilies; pour into a greased 1-½ quart shallow baking dish. Melt butter in a saucepan; stir in flour and seasonings until smooth and bubbly. Stir in milk; bring to a boil, stirring constantly. Boil 3-4 minutes or until thickened. Remove from heat and stir in cheese until melted. Pour over vegetables. Bake, uncovered, at 350 for 20 minutes or until bubbly. Makes 6 servings.
Posted to MasterCook Digest V1 #211 by Pam and KerryAnn Cobb <priss@...> on Feb 11, 1997.