Southern Corn Casserole
Fawn Crist
1 can corn
1 can creamed corn
1 cup sour cream
1 box jiffy corn mix
2 eggs
1 cup butter
Combine all ingredients. Bake in greased 13x9 pan at 350 degrees for 35 mins. Optional, top with cheese. I recommend doubling the recipe.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Easy Cheesy Lentil Bake
Easy Cheesy Lentil Bake
Lesley Ann Presbury
1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese
Heat oil in a fairly large pan and cook chopped onion and garlic.
After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.
Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.
Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.
This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.
The main dish freezes very well so just add the cheese once it has defrosted.
Lesley Ann Presbury
1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese
Heat oil in a fairly large pan and cook chopped onion and garlic.
After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.
Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.
Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.
This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.
The main dish freezes very well so just add the cheese once it has defrosted.
Cream Corn
Cream Corn
Teressa Chappel
2 (10) oz bags frozen corn kernels, thawed
1 cup heavy cream
1 tsp salt
2 T. granulated sugar
1/4 t. pepper
2 T. butter
1 cup whole milk
2 T. flour
1/4 c fresh grated Parmesan cheese
In skilled over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour, and stir into corn mixture. Cook stirring over medium heat until mixture is thickened and corn is cooked through. Stir in cheese. Serve hot.
Teressa Chappel
2 (10) oz bags frozen corn kernels, thawed
1 cup heavy cream
1 tsp salt
2 T. granulated sugar
1/4 t. pepper
2 T. butter
1 cup whole milk
2 T. flour
1/4 c fresh grated Parmesan cheese
In skilled over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour, and stir into corn mixture. Cook stirring over medium heat until mixture is thickened and corn is cooked through. Stir in cheese. Serve hot.
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