Monday, November 22, 2010

Corn Casserole

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!

3 drooling remarks:

Softflexgirl said...

I had no idea that you had a food blog - how fun!? I love food and cooking too!

Designs by Dawn Marie said...

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

Thanks so much for stopping by! I love sharing - it's almost as good as gathering around the table together!

Have a wonderful Christmas!

Softflexgirl said...

Almost, but not quite. I'll check out the other blog too. :)

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