1 med.-size zucchini, coarsely chopped
1 green pepper, chopped
4 tbsp. butter
1 (17 oz.) can whole kernel corn, drained
2 c. diced cooked turkey
1 c. water
1/2 c. milk
1 (1 3/4 oz.) env. scalloped sauce mix for potato casseroles and vegetables
1/4 c. sliced pimiento
6 slices white bread, cut 1/2-inch cubes
1 c. shredded Swiss cheese
Paprika

Cook zucchini and pepper in 1 tablespoon butter in medium-size saucepan 5 minutes, stirring frequently until tender-crisp. Stir in corn, turkey, water, milk and sauce mix; heat to boiling, stirring frequently. Stir in pimiento. Spoon into shallow 2-quart baking dish.

Melt remaining 3 tablespoons butter; toss with bread cubes and cheese. Spread over casserole and sprinkle with paprika. Bake at 400 degrees for 20-30 minutes until topping is brown and sauce is bubbling. (Makes 6 servings.)