Monday, August 13, 2012

Recipe Of The Week: Corn Casserole

Corn Casserole

1 1/2 cups of fresh corn
1/2 cup of chopped onions
1/2 cup of green pepper strips
1/2 cup of water
1 cup of chopped yellow squash or zucchini
1 cup of chopped tomatoes
1 cup of shredded cheddar cheese
2/3 cup of cornmeal
1/2 cup of milk
2 eggs beaten
3/4 teaspoon of salt
1/4 teaspoon of pepper

Bring corn, onions, peppers and water to a boil; reduce heat.  Cover and simmer 5 minutes or until vegetables are tender crisp.  DO NOT DRAIN.  Combine remaining ingredients in a large bowl, saving 1/4 cup of the cheddar cheese.  Add undrained vegetables and mix well.  Put in a 1 1/2 quart casserole dish.  Bake at 350 degrees for 45 to 50  minutes.  Top with the remaining cheese.  Garnish with a tomato and a pepper slice if desired.


Lizzie's Corn Casserole got 5 out of 5 stars from the family.  And it smells amazing!

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