THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Corn and Cheese Casserole

 There are many recipes online and in books about crockpot creamed corn with parmesan cheese.  I even have one on this blogspot.  However, my husband doesn't like cream cheese which most of the recipes call for, so when I found this recipe online, I knew it was worth a try. I made a few minor changes.   He gave it is seal of approval.  This is great with roast, baked chicken, and pork chops.  Give it try!

2 cans of cream style corn
1 can of whole kernel corn, drained
1/4 cup all purpose flour
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
1/2 teaspoon garlic powder
1 Tablespoon prepared mustard (grey, dijon, or yellow)
3/4 cup freshly grated Parmesan cheese
1 sleeve/tube of butter crackers (Ritz), crushed
5 Tablespoons butter, melted
4 Tablespoons Parmesan cheese (topping)

Preheat oven to 350 degrees.  Lightly spray or butter a casserole dish.  In a large bowl mix corn, flour, eggs, salt, pepper, sugar, mustard, and garlic powder.  Pour into casserole dish.  Top with 3/4 cup grated Parmesan cheese.  Bake for 30 minutes.  Remove from oven.  Mix crushed crackers and melted butter in a small bowl. Sprinkle cracker mixture on top of casserole.  Return to oven and bake 5-10 more minutes or until crackers are browned and crisp.  Remove from oven.  Sprinkle with the 4 Tablespoons of Parmesan cheese.  Let stand for 5 minutes prior to serving.  

No comments:

Post a Comment