Gold Medal Corn Zucchini Casserole

Ingredients

• 1 1/2 tablespoons butter
• 1 cup onions chopped
• 2 medium zucchini trimmed
• quartered lenghtwise
• thinly sliced
• 3 1/2 cups corn fresh or frozen
• thawed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 1/2 tablespoons flour
• all-purpose
• 1 1/2 cups milk
• 2%
• 2 tablespoons butter
• 2 teaspoons garlic minced
• 3/4 cup bread crumbs
• 1 teaspoon oregano
• 6 ounces monterey jack cheese cut into 1/2 inch cubes

Instructions

1. For casserole: Melt butter in a large skillet over medium heat.
2. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes.
3. Add zucchini and cook 5 minutes until crisp tender.
4. Stir in corn, salt and pepper.
5. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more.
6. Gradually stir in milk.
7. Bring to a simmer, stirring often and cook 5 minutes until thickened and creamy.
8. Let cool.
9. For topping: Melt butter in a large skillet.
10. Add garlic and stir over low heat 1 minute without browning.
11. Add bread crumbs and oregano; cook, stirring often, until crumbs are toasted.
12. Let cool.
13. Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish.
14. Sprinkle with topping.
15. Heat oven to 350F (180C).
16. Bake casserole for 30 minutes or until hot and bubbly.