MED/TN (11:17:56 AM) :

Zucchini-Corn Casserole

1 1/2 lbs. zucchini or yellow squash
1 med. onion, finely chopped
1/2 green pepper, finely chopped
2 tablespoons vegetable oil
2 eggs, beaten
1/2 cup grated Cheddar cheese
1 16 ox. can cream style white shoe
peg corn
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary

Sice zucchini and steam until just tender. Let cool. Add eggs, cheese and seasonings to corn. Fold into zucchini/squash along with sauteed onion and pepper. Pour into buttered casserole and place in pan of hot water. Bake at 350 for 45 minutes or until firm. Crumbled bacon or cubed ham makes a nice addition. Serves 6-8