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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/4 cup(s) butter |
3/4 cup(s) green pepper |
1/4 cup(s) flour |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) garlic salt |
2/3 cup(s) milk |
1 cup(s) shredded cheddar cheese divided |
1 can(s) diced tomatoes recipe ready |
2 can(s) whole kernel corn (15 oz.) |
1 package(s) pearl onions (15 oz. frozen or in jar) |
Directions:
1. - Combine drained tomatoes, corn and onions in large bowl.
2. - Sauté butter and green pepper in skillet until tender.
3. - Sprinkle green pepper with flour, salt and garlic salt mixture.
4. - Add milk to green pepper mixture and stir until thickened.
5. - Add 1/2 c. cheddar cheese to green pepper.
6. - Combine green pepper mixture with tomatoes, corn and onions and mix thoroughly.
7. - Pour vegetable mixture in casserole dish.
8. - Top with remaining 1/2 c. cheddar cheese.
9. - Bake 1 hour at 350 degrees.
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