I used to not be a fan of casseroles. Maybe because most of the casseroles I ate were tasteless, had too many canned soups in them or reminded me of something Rachel Ray would throw together. (If you like Ray’s cooking, sorry to offend, but I’m NOT a fan and never will be.)
Before Christmas, we had my folks up to the house. I cooked a beef roast and one side dish was a Corn Casserole. Now- let me set the picture for you. We (mom, dad, Charlie and I) were all sitting around the table just getting ready to dig in to the food when my dad says, “What’s that?” (Pointing at the Corn Casserole) I tell him what it is and he kinda shrugs up his face.
My dad is not a fan of casseroles either, as you can tell. But, I tell him to at least try it (just like he used to tell me when I was a kid and didn’t want to eat my Brussels sprouts or turnip greens), he might be impressed. (My father is VERY hard to impress, especially when it comes to cooking.) He took a bite and then another, tried the beef roast, the green beans, the taters…..then says, “Wow Lane you’ve learned cook!” Got to love dad’s, and one things for sure- I love my dad!
His favorite of the night was this casserole, which was on the Baldwin and McConnell Christmas dinner tables this holiday.
I make this a lot and it never gets old. Hope you enjoy it just as much!
Corn Casserole
1 box of Jiffy Corn Bread
1 can cream corn
1 can corn
3 eggs, well beaten
Little over 1 cup of sour cream
1 tsp. dried parsley
½ tsp. seasoned salt
½ tsp. pepper
½ stick melted butter
Preheat oven to 350 degrees. Grease a small square casserole dish. Mix all ingredients well and pour into the casserole dish. Bake for about 30-35 minutes. The middle will be just a little soft and the top will be golden brown.
Posts
1 comment:
For years my Grandma Evelyn Young made and brought corn pudding to every family meal event we had. A friend in Home Extension shared this recipe with her and it was "Good-bye corn pudding, Hello corn casserole." It's good.
Post a Comment