Casserole Of Vegetables Au Gratin

• 1/4 c. margarine
• 3/4 c. green pepper, cut into large squares
• 1 clove garlic, crushed
• 1/4 c. flour
• 2/3 c. milk
• 3/4 tsp. salt
• 1/8 tsp. pepper, basil and oregano
• 1/4 tsp. sugar
• 1 c. grated Cheddar cheese, divided
• 1 c. canned, solid packed tomatoes, drained
• 9 oz. frozen corn, thawed
• 2 (1 lb.) jars or cans whole onions, drained

1. Melt margarine in saucepan.
2. Add green pepper and garlic.
3. Cook gently until green pepper is slightly tender.
4. Stir in flour until well moistened with butter.
5. Add milk, salt, pepper, basil, oregano and sugar.
6. Heat and stir in 1/2 cup grated cheese until cheese is melted.
7. Add drained tomatoes.
8. Heat gently until the mixture is thickened again and turn into a 2-quart casserole dish . Add corn and whole onions.
9. Mix. Sprinkle with remaining 1/2 cup Cheddar cheese on top.
10. Bake at 350u0b0, uncovered, about 50 minutes.

margarine, green pepper, clove garlic, flour, milk, salt, pepper, sugar, cheddar cheese, tomatoes, frozen corn, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392628 (may not work)