Fresh Corn Casserole

1 cup corn (fresh or frozen, thawed)
1/2 cup butter, softened
2 eggs
1 cup corn
4 oz can chopped green chilies, drained
1 cup sour cream
1 cup diced Monterey Jack cheese
1/2 cup cornmeal
1 1/2 teaspoons salt

Preheat oven to 350 degrees. Generously butter a 2 quart rectangular baking dish. In a blender or food processor puree the 1 cup corn, butter, and eggs. Pour into a bowl and blend in the remaining ingredients. Spread in the baking dish. Bake 50 to 60 minutes. Serve with sliced tomatoes.

Zucchini Casserole

2 cups bread crumbs
1/4 cup melted butter
1/4 teaspoon Italian seasoning
1/4 cup Parmesan cheese
2 pound zucchini, sliced, parboiled, and drained
1 medium carrot, shredded
10 1/2 oz can cream of chicken soup
1 cup sour cream
1/4 cup chopped green onion

Combine crumbs, butter, seasonings, and cheese. Spread half in the bottom of a 13 by 9 inch baking dish. Combine the zucchini and carrot; spread over the crumbs. Mix soup, sour cream and onion together. Pour over the vegetables and top with the remaining crumbs. Bake 1 hour at 350 degrees.

Scalloped Potatoes and Green Tomato Bake

8 medium-size unpeeled potatoes, thinly sliced
3 large green tomatoes, thinly sliced
1 medium onion, diced
1 cup flour
1 pound Cheddar, grated
1/4 pound cooked bacon
Salt and pepper
1/2 cup milk

Butter a large baking dish. Put a layer of potatoes in the bottom. Cover with a layer of green tomatoes. Sprinkle on a little bit of onion, flour, cheese, bacon, salt, and pepper. Continue layering until the dish is full, ending with a layer of cheese. Pour milk over the top and bake 1 hour at 350 degrees until the potatoes are cooked and bubbling brown on top.