Zucchini corn medley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Zucchini, cut into 1/2 inch chunks |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| 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 |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Milk |
| ½ | cup | Shredded sharp cheddar cheese |
Directions
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.