This recipe is from my Mom's Aunt Noreen. Aunt Noreen had a whole bunch of kids, so when she cooked, her meals needed to feed and army! I started to make this dish as my "dish to pass" for family gatherings about 3 years ago after our family published our own cookbook. I saw the recipe and was enlightened for a new use of corn. Give it a try for your holiday cooking and see what your family thinks! This is also a great dish to make ahead of time and freeze. It freezes very well!
Corn Casserole
2 Sticks Butter - not margarine
3/8 cup dry onion flakes
1 lb. fresh mushrooms - sliced
1 1/2 boxes seasoned croutons
1/2 cup parmesan cheese
1/2 cup milk
1 tsp pepper
2 - 20 oz. bags frozen corn
6 cups shredded colby (or cheddar) cheese
Melt butter, mix in dry onion flakes & mushrooms. Stir for 3 minutes. Add croutons, parmesan cheese, milk and pepper. Stir well. In large bowl mix corn, cheese and add stuffing mixture and salt. Put in casserole dishes and top with a little cheese. Bake until hot at 350.
Makes 2 large casseroles & freezes well!
Monday, November 22, 2010
Corn Casserole
Subscribe to:
Post Comments (Atom)
3 drooling remarks:
I had no idea that you had a food blog - how fun!? I love food and cooking too!
Sara, we could totally be sisters! :) My challenge... by the time dinner is ready, I'm ready to eat and often the photos get forgotten! LOL
Another friend of mine that has a TON of wonderful recipes in addition to sharing her many crafts (and she's talented in sooo many areas) is my friend Stacy Petersen. Her blog is http://slmpetersen.blogspot.com
Thanks so much for stopping by! I love sharing - it's almost as good as gathering around the table together!
Have a wonderful Christmas!
Almost, but not quite. I'll check out the other blog too. :)
Post a Comment