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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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We really liked this recipe from Canadian Living, because it can be made ahead. The big thing for us is having a vegetable that stays hot, so that we're not always running for the microwave to heat veggies during dinner. This one definitely serves the purpose. Ingredients:
1/2 tablespoon butter or 1/2 tablespoon vegetable oil |
1/2 small onion, chopped |
1 clove garlic, minced |
1/2 sweet red pepper, diced |
1/2 sweet green pepper, diced |
1/4 teaspoon dried thyme |
1/8 cup flour |
1 cup milk |
3/4 cup monterey jack cheese or 3/4 cup mozzarella cheese, shredded |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 cups frozen corn kernels |
1 cup fresh breadcrumb |
1/8 cup margarine, melted |
Directions:
1. In a saucepan, melt butter or oil over medium heat, cook onion, garlic, red and green peppers and thyme, stirring until onion is softened, about 3 minutes.
2. Sprinkle with flour; cook stirring for 1 minute.
3. Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
4. Remove from heat; stir in cheese, salt and pepper.
5. Mix in corn.
6. Scrape all into a 4-cup casserole dish.
7. Bake, covered at 400 degrees for 20 minutes.
8. Meanwhile, in bowl toss together bread crumbs and butter.
9. Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
10. MAKE AHEAD DIRECTIONS-.
11. After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
12. OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
13. Thaw in the refrigerator.
14. Increase the baking time by 5 to l0 minutes.
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