Monday, March 18, 2013

Corn Pudding

I learned of this recipe, when my daughter Ashley was telling me about a corn casserole that she had enjoyed at a church dinner she attended. She was able to get the recipe for me, from the women who made it. I made this for my family and everyone loved it. Children seem to look forward to seeing this on the table. There are many variations of this recipe. I like this one because, it requires only six ingredients, its simple and quick to make and I usually have the ingredients on hand, to make it. It is great served with soup or chili.

Corn pudding ingredients.

Corn Pudding
1 stick butter
1 cup sour cream
1 egg
1 (15.25 oz.) can whole kernel sweet corn
1 (14.75 oz.) can cream style sweet corn
1 ( 8.5oz ) corn muffin mix

 Preheat oven to 350 degrees. Spray a 8-inch x 8-inch baking dish with non-stick baking spray. Set aside. In a small saucepan over low heat, melt stick of butter.

In a large mixing bowl, combine sour cream, egg, whole kernel corn, undrained and cream style corn. Mix until well blended.

Add corn muffin mix.

Mix until blended.

Pour corn mixture into the prepared baking dish. Bake for 1 hour or until set in the center.
I will add a picture of the baked corn pudding soon. I prepared this the same day I prepared the broccoli casserole and my camera batteries died before I could take a picture of the baked corn pudding. 

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Friday, March 15, 2013

Awesome Broccoli Cheese Casserole

Awesome broccoli cheese casserole ingredients. My family really enjoys this casserole. I have request from my family members to prepare this every Thanksgiving. I  prepare it through out the year too. My daughter Andrea loves broccoli and cheese.

Awesome Broccoli Cheese Casserole
1 (10-.75) can cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onion, chopped
3 (10-ounce) packages frozen chopped broccoli, thawed (I used 2 (17 oz.) packages of  frozen baby broccoli florets)
8 ounces shredded sharp Cheddar cheese (I used a 12 oz. bag)
Salt and pepper, to taste (keep in mind when seasoning this dish, canned cream of mushroom soup already has plenty of salt in it)
Paprika, if desired (I don't use the paprika)

Preheat oven to 350 degrees. Butter a 9-inch x 13-inch baking dish.

Preheat oven to 350 degrees. Butter a 9-inch x 13-inch baking dish; set aside.
In a medium mixing bowl, add mayonnaise, beaten egg, onion, salt pepper.

  Mix until well blended.

In a large bowl add thawed broccoli. Break apart if needed.

Add soup mixture and shredded sharp cheaddar cheese.

Mix until well blended.

Place broccoli mixture in a lightly buttered 9-inch x 13-inch baking dish. Bake at 350 degrees, for 1 hour. I will add a picture of the baked casserole soon. My batteries died in my camera and I was unable to get a picture after the casserole was baked.

* Recipe Source: Allrecipes *

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