ZUCCHINI-CORN CASSEROLE
2-3 small zucchini cubed
1 can cream-style corn
3 eggs, slightly beaten
1 small chopped onion
1 small chopped green pepper
2 Tbsp. oleo, melted
1 tsp. salt
1/4 tsp. pepper
1 c. cheddar cheese
Cook squash until barely tender; drain. Mix with corn and eggs. Saute green pepper and onion in butter (lightly brown). Add to the vegetables with salt and pepper. Put in greased baking dish; cover with shredded cheese and sprinkle with paprika. Bake, uncovered, at 350 degrees for 35 minutes, or until lightly browned and bubbly.
| Posted: February 10, 2006 |
