Indian Summer Casserole

INDIAN SUMMER CASSEROLE                                   Nancy Harrison

Ingredients

 A little butter and olive oil for the pan

½ tablespoons olive oil

2 cups fresh (or frozen) corn

3 Large bell peppers (various colors) chopped

2 med under ripe tomatoes, diced  

3 Large cloves garlic, minced

1 tsp salt

2 tsp ground cumin

1 tsp dry oregano

1 cup chopped green onions (whites and green)

Several leaves fresh basil, minced

¼ cup minced fresh parsley

Freshly ground black pepper

Cayenne to taste

½ cup pitted ripe olives, sliced

1 small can chopped green chilies

1 cup packed grated jack cheese

4 Eggs

1 cup buttermilk

Paprika

Instructions

Preheat the oven to 375 degrees, Butter or oil an 8-inch square baking pan.  Heat olive oil in large, deep skillet.  Add corn, peppers, tomatoes, garlic, salt, cumin, and oregano.  Sauté quickly over medium high heat.  After about 8 minutes, when peppers are tender, remove from heat.  Add green onions, basil, parsley, black pepper, cayenne, olives, chilies and cheese.  Stir until cheese melts and spread mixture in baking dish.  Beat eggs together with buttermilk and gently pour custard mixture over vegetables.  Sprinkle the top with paprika.  Bake uncovered for 35 minutes and serve either hot, warm or at room temperature.