| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | md | Zucchini, cut into 1/2 inch chunks |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | pk | (10 ounces) frozen corn |
| 1 | cn | (4 ounces) chopped green chilies |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Milk |
| 1/2 | c | Shredded sharp cheddar cheese |
INSTRUCTIONS
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 1-1/2 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 <[email protected]> on Feb 11, 1997.
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