Recipe by roslan
We really liked this recipe from Canadian Living, because it can be made ahead. The big thing for us is having a vegetable that stays hot, so that we're not always running for the microwave to heat veggies during dinner. This one definitely serves the purpose.
Top Review by Jules127
I made this along side a beef tenderloin au poivre, celery root mashed potatoes, haricot vert with shallots and red wine vinegar. My MIL and SIL could not stop raving about this, it stole the show!! I too liked it that it could be made ahead and it is different than the usual sides. My MIL says she will make it for next Thanksgiving and probably sooner.
- 1⁄2 tablespoon butter or 1⁄2 tablespoon vegetable oil
- 1⁄2 small onion, chopped
- 1 clove garlic, minced
- 1⁄2 sweet red pepper, diced
- 1⁄2 sweet green pepper, 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 breadcrumb
- 1⁄8 cup margarine, melted
Directions See How It's Made
- 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.