Gold Medal Corn-Zucchini Casserole

Cooking Instructions

Melt butter in a large skillet over medium heat. Add onion and cook, stirring often, until soft, but not browned, about 6 minutes. Add zucchini and cook 5 minutes until crisp-tender. Stir in corn, salt and pepper. Cook about 3 minutes until hot, then stir in flour and cook 2 minutes more. Gradually stir in milk. Bring to a simmer, stirring often, and cook 5 minutes until thickened and creamy. Let cool.

Meanwhile prepare Topping: Melt butter in a large skillet. Add garlic and stir over low heat 1 minute without browning. Add bread crumbs and oregano and cook, stirring often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish. Sprinkle with Crumb Topping.

To serve: Heat oven to 350°F. Bake casserole 30 minutes or until hot and bubbly.

Tip: Can be prepared through Step 3 up to 1 day ahead. Cover and refrigerate. Heat as directed in Step 4, adding about 10 minutes.

NOTE To make about 1 cup fresh bread crumbs, tear 11⁄2 slices white bread, preferably the firm type, into pieces (with or without crust; your preference), put in a food processor and pulse until reduced to coarse crumbs.