Saturday, November 29, 2014

Corn Casserole





I know, trust me, this was delicious!

So Thanksgiving just passed and for the first time ever, I made a corn casserole!  I have no idea why I had not realized how truly delicious and easy of a side dish a corn casserole was before, but, as they say; "you learn something everyday".   It was creamy with the addition of soup and sour cream, but not too wet.  It had just enough cheese, but not too cheesy and heavy.  Then the butter crackers crumbled on top, provided just the perfect crunch.  The result was as Goldie Locks said;  'JUST RIGHT' 
What I learned this past week from one of my amazing managers that generously gave me this recipe is:


 a) This is very easy to make using pantry items
 b) Everyone will love it
 c) It will be on your must have list at every function

Now I know there are a zillion variations of some sort of type of corn casserole floating out in internet land, however, this is the recipe that was given to me, and I did not divert from altering this recipe.  

When I make a recipe for the first time, I always, but always make it like it states.  Unless one of my foodie friends have warned me in advance regarding seasoning, heat, time of cooking/baking etc.
Then, if I like the recipe and decide I will be making it again, but it needed  a smidgen of say this or that, that is when I alter it.
I find it highly insulting to make a recipe and alter it so much the first time you make it, that it is really not anything like the original recipe in the first place...

That's my story and I'm sticking to it!!

On to the original, delicious recipe.  Ready?  Here we go;

Prep: 10 minutes
Bake: 35 minutes
Yield 6-8 servings

Ingredients:
4 cans corn, drained and rinsed
1 can cream of mushroom or celery soup
4 oz sour cream
1/2 tsp granulated garlic
1/2 tsp salt
1/2 tsp black pepper
1 tbsp minced dried onion
1 sleeve buttered crackers (like Ritz crackers)
2 cups (1 pkg) shredded cheese

Directions:
-Preheat oven to 350F.

-In a buttered (sprayed with non stick spray) 13 X 9 pan, place your drained and rinse corn and set aside.

-In a small bowl, mix your soup, sour cream and spices.  

-Add the soup mixture to your corn and stir to thoroughly incorporate.

-Sprinkle on your shredded cheese and finely your buttered cracker crumbs.  No need to be precise when crushing the crackers, a good squeeze with your hands will do.

-Place in oven and bake for approximately 35 minutes or till cheese has nicely melted, the cracker crumbs are nicely golden and the corn has been heated thru with the soup mixture.

 Before baking

The result will be a pan of goodness that is light, sweet, and delicious!!

I know this will be on my "to do list" for many years to come!  So get that can opener out...

Till next time!

Dishin with Didi

8 comments :

  1. This looks goooood!! I love that it give the choice to use mushroom or celery soup!

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    1. Kecia, out of this world "light" and delicious!!!! ♥

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  2. Didi, this is on my to do list. I love everything about the recipe. I will make it with cream of mushroom soup! Thank you for sharing!

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    1. My good friend Hadia, after all the amazing recipes you have shared with us, I am so glad I could share a recipe with you as well! I know your family will love this!!

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  3. Yummm Didi. I'll be making this for sure. Thanks:)

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  4. Oh my goodness Didi, you have given me a recipe that I know my husband will love. My ex SIL made corn casserole that my husband liked but reading your recipe I know this will be even better. Tell me…the buttered cracker crumbs, are cracker crumbs mixed with melted butter or is it a particular cracker that you use.

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    Replies
    1. Karen my dearest, please forgive my late reply!! The butter cracker crumbs are "Ritz" crackers. We actually had this again for Christmas, and I have to tell you, my friends ADORED it, there wasn't a kernel left!! SCORE!! That's when you know it's a killer recipe!!

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