1/4 c. butter
1 clove garlic, crushed
1 med. bell pepper (green or red), cut in lg. squares
1/4 c. flour
2/3 c. milk
1/8 tsp. EACH of pepper, basil, oregano
1/2 c. sharp Cheddar cheese, cubed
1 med. can tomatoes, drained
1 lb. can tiny onions, drained (or substitute sauteed onions)
1 (12 oz.) can corn niblets, drained
1/2 c. shredded cheese

Melt butter in saucepan. Saute garlic and bell pepper until pepper is tender. Add flour and stir until smooth. Add milk and seasonings. Stir until thickened. Add cheese and stir until melted. Add tomatoes, onions and corn. Blend well and pour into 2 quart casserole dish. Top with shredded cheese and bake uncovered at 350 degrees for 50 minutes. If you make this in advance and refrigerate, bring to room temperature before baking. Serves 6-8.

Allow to cool before serving, otherwise it will seem runny. (It also has a southwestern look to it if you put in red bell peppers, too.)