Creamy Corn Casserole
I got this recipe from Full Bellies Make Happy Kids - Creamy Corn Casserole. I've pretty much come to the conclusion, if Sandra likes it, so will Shawn and I. I tweaked a thing or two from her recipe, but really it's pretty much her recipe just adjusted to be made year round in the mid west. If you want her original recipe or any other amazing food recipe of hers, please do go to http://fullbelliesmakehappykids.wordpress.com/!
Creamy Corn Casserole
Ingredients:
2 cans corn, drained
2 tbsp butter
salt, pepper, garlic powder
chives
heavy cream
cheddar cheese, shredded
Directions:
Preheat the oven to 375 degrees. In a mixing bowl season the corn with some salt, pepper, and garlic powder. Cut the butter into small pieces and add to the corn. Add the chives and heavy cream. Add enough cream to make it creamy. Pour into a baking dish and sprinkle the cheddar cheese over the top.
Bake for 30 minutes and then let sit for about 5 minutes before serving.
The last time I made this, I peeled about 3 good sized potatoes, cut them into bite sized pieces, boiled them, and added them to the beginning of the recipe. It was very good and hearty. You just may need more cream than if you didn't use the potatoes.
Creamy Corn Casserole
Ingredients:
2 cans corn, drained
2 tbsp butter
salt, pepper, garlic powder
chives
heavy cream
cheddar cheese, shredded
Directions:
Preheat the oven to 375 degrees. In a mixing bowl season the corn with some salt, pepper, and garlic powder. Cut the butter into small pieces and add to the corn. Add the chives and heavy cream. Add enough cream to make it creamy. Pour into a baking dish and sprinkle the cheddar cheese over the top.
Bake for 30 minutes and then let sit for about 5 minutes before serving.
The last time I made this, I peeled about 3 good sized potatoes, cut them into bite sized pieces, boiled them, and added them to the beginning of the recipe. It was very good and hearty. You just may need more cream than if you didn't use the potatoes.
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