Virginia's Vegetable Bake

from Melanie


1/4 cup butter or margarine
3/4 cup green pepper, coarsely chopped
1 garlic clove
1/4 cup flour
2/3 cup milk
3/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
1/2 cup grated cheese
540 ml chopped tomatoes, drained, canned
340 ml kernel corn, drained
1/2 onion, finely chopped











Lightly cook butter and green pepper until tender, but still crispy. Add remaining ingredients. Pour into a 2 litre casserole dish. Cook uncovered at 350 ˚F for one hour.

Note: Can be prepared the day before and cooked. Do not freeze.

Yield: 6 servings
Preparation Time: 20 minutes
Temperature: 350 ˚F
Cooking Time: 1 hour