Tex-Mex Casserole

[Guest guest]

Tex-Mex Casserole

 

4 ears of corn

1/4 cup butter or margarine

3 medium onions

6 medium zucchinis

1 large tomato

1 cup tomatillos

1 Serrano or Jalapeno pepper

1 cup cheese of your choice, grated

1 1/2 tsps. chopped fresh oregano

salt & pepper

 

Preheat oven to 350 degrees. Slice all veggies. Cut the corn from the cobs and

set aside. In a large skillet, sauté onions and zucchini in tbsp of butter for 5

minutes. Remove. Sauté the tomato and tomatillos and minced hot pepper in a tbsp

of butter for 5 minutes. Lightly grease a large casserole. Combine all the

veggies together, season with oregano. Sprinkle with cheese and dot with the

remaining butter. Bake the casserole, covered, for 30 minutes. Then put it

quickly under the broiler to brown the top before serving.