Gold Medal Corn Zucchini Casserole Recipe

Name: Gold Medal Corn Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Gold Medal Corn Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gold Medal Corn Zucchini Casserole

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