Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Tomato Casserole Recipe, Recipe for Tomato Casserole, How to Make Tomato Casserole
for the website, and for the Happier Holidays Cookbook!
I have a confession to make on this recipe. When I got to the station, and realized that Chef Walter was making what my mother used to call tomato pudding, I seriously started considering claiming an immediate appendicitis alien invasion, temporary insanity - anything that would get me out of the vicinity of what was my childhood's most despised dish.
Except...it smelled good. No - Walter's tomato casserole smelled GREAT. And he was eating one of my favorite ingredients in the world - the Grainger county tomato. He was making this updated version of his own mother's tomato casserole. In the original Mrs. Lambert had used stale biscuits - crumbling the biscuits over the top of freshly simmered tomato and dabbing the whole thing with butter. I began to reconsider my earlier reaction. Chef Lambert used Ritz crackers for his version, and there isn't a casserole recipe on the planet that isn't made better with Ritz crackers.
And I have to say - I hadn't told him I didn't like tomato casserole, so I didn't have to eat my words. But I would have. This tomato casserole is delicious - bright with the fresh tomatoes and rich with the breading. Fabulous enough to change my mind for sure!
Chef Walter: The way to remember is that if it's the last weekend in July, it's Tomato Festival in beautiful downtown . . .
Arthur: Rutledge.
Chef Walter: . . . Rutledge. At the high school, middle school, which?
Arthur: Middle school, they moved the high school up down the road.
Chef Walter: OK.
Arthur: It's now a grade school and middle school, I believe that's what they call it.
Chef Walter: All right. We're there. In fact, I'm going to be there all day Friday, Saturday, and Sunday. You'll have to come see me; I've got something new to sell you. As always, we're going to make something with tomatoes.
Arthur: Yep.
Chef Walter: This is a tomato casserole.
Jan: I have to say, this one really surprised me. Growing up, I despised this stuff.
Chef Walter: Growing up, I loved it. This is really just a variation on what my mother made and called tomato pudding. A big variation; this is cooked tomatoes. 5 or 6 tomatoes; peel them. You remember how to peel tomatoes; drop them in hot water, leave them 30 seconds, take them out, cool them, strip the peeling off, and cook them.
I added 1/3 cup of sugar, a little bit of salt, and a little pepper; go light on the salt. While my momma did this with cold biscuit leftover from breakfast, this does it with Ritz crackers.
Jan: My mother used to make it with white bread. I have to say, I tasted this it's really, really good.
Chef Walter: It is.
Arthur: Oh, yeah.
Chef Walter: I like it. There are a few things that you can do with tomatoes that I don't like. You need to know there's a deep-seeded prejudice in my life in favor of tomatoes. That's about . . . I used a ½-stick of butter and that's about half of it. We'll then put the rest of the tomatoes, the rest of the Ritz crackers. By the way, the original recipe didn't have you crumble them up, but I didn't like it that way so I changed it.
Jan: You're allowed to do that.
Chef Walter: Better be allowed, because if I'm not allowed, I'm in deep trouble. The last of the butter. It goes into a 350 degree oven. It stays there 25 or 30 minutes until it is nice and bubbly, and brown. Look over here, and you're going to see why we celebrate tomatoes. Look at that box of tomatoes. Where do you think they came from?
Arthur: Granger County.
Chef Walter: I just thought they might, Arthur.
Arthur: Oh, yes.
Chef Walter: In fact, if you want produce, what are we going to have at the festival?
Arthur: Going to have a little bit of everything.
Chef Walter: All right.
Arthur: All kinds of produce.
Chef Walter: Food?
Arthur: All kinds of food.
Chef Walter: The food's good there. Look at that; that's tomato casserole. You probably won't find any of it there, but you'll find fried green tomatoes.
Arthur: Oh, yeah, got fried green tomatoes. Of course, the main things are hot dogs and hamburgers, but you got other things too.
Chef Walter: And Guilderland Ice Cream. It's worth a trip just for that.
Arthur: Oh, yeah.
Chef Walter: This is basically all day Friday, Saturday, Sunday.
Arthur: From noon to 5:00 on Sunday.
Chef Walter: Right there on the highway. Get this good recipe: Chef's Recipe 6450 Papermill Drive, Knoxville, Tennessee, 37919; sending a self-addressed stamped envelope, or just go to local8Now.com and get it. You won. See, Jan?
Jan: It is good.
Chef Walter: I changed your whole life, didn't I?
Jan: You did, you changed my life.
Chef Walter: Bob, too bad you don't get any.
The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network
What's Thanksgiving without a comfy, creamy green bean casserole?
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Green Bean Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 8 servings
Ingredients
2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs
Directions
Preheat the oven to 350 degrees F.
Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
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The Pioneer Woman Makes Green Bean Casserole | The Pioneer Woman | Food Network