Ingredients:
1/2 tablespoon butter or 1/2 tablespoon vegetable oil
1/2 small onions, chopped
1 clove garlic, minced
1/2 sweet red peppers, diced
1/2 sweet green peppers, 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
1 cup fresh breadcrumbs
1/8 cup margarine, melted
Directions:
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.
Sprinkle with flour; cook stirring for 1 minute.
Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
Remove from heat; stir in cheese, salt and pepper.
Mix in corn.
Scrape all into a 4-cup casserole dish.
Bake, covered at 400 degrees for 20 minutes.
Meanwhile, in bowl toss together bread crumbs and butter.
Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
MAKE AHEAD DIRECTIONS——.
After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
Thaw in the refrigerator.
Increase the baking time by 5 to l0 minutes.
Servings: 5
Time preparation: 20 min.
Time total: 60 min.