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Corn Zucchini Casserole

4 Ears of fresh corn
7 sm Zucchini
3 md Tomatoes, diced
1/2 lg Green pepper, diced
2 md Onions, sliced thin
1/4 c Butter
1 tb Flour
1 ts Chili powder
1 1/2 ts Salt
1/2 ts Sugar
1 ds White pepper


Cut corn from cob. Slice zucchini about 1/4 inch thick. Combine all vegetables in a large bowl. Mix well. Pour into baking dish. Melt butter. Stir in flour until smooth. Stir in remaining ingredients. Pour over vegetables in baking dish. Bake at 350 degrees for 1 hour and 20 minutes.




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