Crunchy Corn Gratin

• 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
• TOPPING
• 1 cup fresh breadcrumb
• 1/8 cup margarine, melted

1. 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.
2. Sprinkle with flour; cook stirring for 1 minute.
3. Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
4. Remove from heat; stir in cheese, salt and pepper.
5. Mix in corn.
6. Scrape all into a 4-cup casserole dish.
7. Bake, covered at 400 degrees for 20 minutes.
8. Meanwhile, in bowl toss together bread crumbs and butter.
9. Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
10. MAKE AHEAD DIRECTIONS------.
11. After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
12. OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
13. Thaw in the refrigerator.
14. Increase the baking time by 5 to l0 minutes.

butter, onion, clove garlic, sweet red pepper, sweet green pepper, thyme, flour, milk, monterey jack cheese, salt, pepper, frozen corn kernels, topping, fresh breadcrumb, margarine

Taken from www.food.com/recipe/crunchy-corn-gratin-47693 (may not work)