Title: Tex-Mex Casserole
Categories: Casserole
Yield: 6 Servings

4 Ears fresh corn
Butter
3 md Onions; sliced thin
6 -(up to)
7 md Zuchhinis; sliced thin
1 lg Seeded; chopped, drained
-tomato
1 cn (8-oz) tomatillos; drained
-and diced -or-
1 c Fresh tomatillos
2 Anaheim chiles; seeded and
-chopped
1 sm Jalapeno chile; seeded
-and chopped
1 1/2 ts Fresh oregano -or-
3/4 ts Dried oregano
Salt pepper and butter
1 c Grated jack cheese

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 8 Nov 1993 12:57:55 GMT

From a pamplet I got from Shepard's seeds.

Preheat oven to 350F. Using a sharp knife, cut the corn from the cobs and
set aside. In a large skillet, heat a tablespoon of butter and saute the
onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add
another tablespoon of butter and saute the tomato and tomatillos for 3 to 5
minutes.

Lightly grease a large casserole. Combine all the vegetables together;
season with oregano, salt and pepper. Sprinkle with the grated cheese and
dot with a little butter.

Bake the casserole, covered with its lid or with foil, for 30 minutes. Run
it briefly under the broiler to brown before serving.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.