|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Results 41 - 48 of 48 for zucchini corn cheese casserole
Grease shallow baking ... with semolina. Cut zucchini, eggplant and ... Decrease heat, add corn, lima beans, ... in 1/2 of cheese. Stir remaining ... 10 minutes. 10 servings.
Place butter in skillet, add onion and zucchini and garlic salt. ... keeping slices whole. Add drained corn and cheese. Heat only until cheese is melted.
In a saucepan cook zucchini about 7 minutes ... butter, 1/2 of cheese, corn bread dressing and ... Pour into greased casserole dish, sprinkle with ... degrees for 30 minutes.
Slice zucchini (1/4 inch thick). ... in 9 x 13 inch baking dish. Cover with stuffing and top with cheese. Bake uncovered at 350 degrees for 30-45 minutes.
In a medium saucepan combine corn, onion, the ... cup of the cheese, cornmeal, milk, ... 1 1/2 quart casserole. Bake, uncovered, ... 8 side dish servings.
Tasty vegetable combination. Cook sliced zucchini in salted water ... with egg mixture, corn and half the cheese. Pour into oiled 2 quart casserole. Top with ... Serves 5 to 6.
Mix everything together and pour into greased baking dish. Bake at 350 degrees for 35 to 40 minutes in preheated oven. (Not runny in center when ...
In medium saucepan, combine corn, onions, green ... cup of the cheese, cornmeal, milk, ... x 12 inch casserole pan. Top with ... heated thoroughly. Serves 8.
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