Summary
Yield | |
---|---|
Source | Diane Bare (1987) |
Prep time | 10 minutes |
Cooking time | 1 hour, 10 minutes |
Total time | 1 hour, 20 minutes |
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.