Zucchini corn medley

Yield: 1 Servings

Measure 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

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.

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