Crunchy Corn Gratin

Name: Crunchy Corn Gratin
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; TOPPING; 1 cup fresh breadcrumb; 1/8 cup margarine, melted

15 ingredients

14 steps

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
TOPPING
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.