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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This side dish with its creamy cheese sauce and zippy taste, turns abundant garden vegetables into a comforting side dish.Norma Erne, Albuquerque, New Mexico Ingredients:
5 medium zucchini, cut into 1/2-inch chunks |
1/2 cup water |
1/2 teaspoon salt |
1 package (10 ounces) frozen corn |
1 can (4 ounces) chopped green chilies |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. In a saucepan over medium heat, cook zucchini in water and salt until just tender, about 6 minutes. Add corn; cook for 1 minute. Drain. Stir in chilies; pour into a greased 1-1/2-qt. 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 to 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. Yield: 6 servings.
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