Green and Gold Casserole

1-pound zucchini, sliced
1 (1 pound) can kernel corn
2 eggs
1 ½ cups cottage cheese
1-2 tablespoons diced green chilies
2 tablespoons sour cream
1/2 cup grated cheddar cheese
2 tablespoons flour
½ cup buttered breadcrumbs
2 dashes Tabasco sauce
¾ teaspoon salt dash of pepper

Preheat oven to 350º. Cook zucchini in boiling salted water until tender; drain. Drain corn. In blender, combine cottage cheese, sour cream, flour, seasonings and eggs; blend until smooth. Combine with zucchini and chilies. Pour into a buttered 1-quart casserole dish; top with cheddar cheese and buttered breadcrumbs. Bake 45 minutes. Makes 4-6 servings.

Gail Short