Vegetables Au Gratin II


Source: Diane Bare (1987)
Prep time: 10 minutesCooking time: 1 1⁄6 hoursTotal time: 1 1⁄3 hours

Ingredients

1 cn
16-oz. solid pack tomatoes
2 cn
16-oz. whole onions
1 pk
9-oz. frozen corn
1⁄4 c
butter
1 clv
garlic (crushed)
1⁄3 c
flour
2⁄3 c
milk
3⁄4 t
salt
1⁄8 t
basil
1⁄8 t
pepper
1⁄8 t
oregano
1⁄4 t
sugar
1 c
cheddar cheese (grated, divided)

Instructions

Drain tomatoes and onions very well. Thaw a package of frozen corn. Melt butter and brown garlic in butter. Stir in flour. Add milk, salt, pepper, basil, oregano and sugar. Cook until thick. Stir in 1/2 cup cheese. Add the well-drained tomatoes to the cheese sauce. Cook until thickened again. Put the corn and onions into a 1 1/2 - or 2-quart casserole. Pour cheese-tomato sauce over vegetables. Top with the other 1/2 cup grated Cheddar cheese. Bake at 350° for 50 minutes, uncovered.