Ingredients
2 tbsp butter
2 squash, or 3 zucchini, thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced
17 fl oz whole kernel corn, 1 can, drained
4 fl oz green chilies, 1 can, drained, seeded and chopped
3⁄4 cup sharp cheddar cheese, shredded
Preparation
Melt butter ina large skillet. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender. Stir in corn and chiles; spoon inot a 1 quart casserole.
Top with cheese. Bake, uncovered at 350 degrees F for 10 minutes or until cheese is melted.
