A blog rating and reviewing, the recipes I've tried and subjected my family and friends to! As well as our summer family bucketlist and ideas and some product reviews.
Saturday, November 13, 2010
#79: Baked Corn Casserole
This is another freezer recipe from the 30 Day Gourmet Books. I really, really, really wanted to like this recipe. Brian tried it but wasn't a fan and the girls really didn't like it at all. The texture was a bit mushy for our likes, and personally I thought it had a slightly tangy after-taste. Sadly, this recipe will not be made again.
8.5 oz corn muffin mix
8 oz sour cream
15 oz canned corn, drained
15 oz canned creamed corn
1 egg
1/4 c margarine, melted
1 c shredded cheddar cheese
In a large bowl add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese. Stir by hand until thoroughly mixed. Put in a gallon freezer bag. Seal, label and freeze.
To Serve:
Thaw bag in fridge overnight. Pour into a greased 8x8 pan. Bake at 350 degrees for 1 hour. To test for doneness, a knife inserted into the center should come out wet, but clean. Serve hot.
Labels:
side dish,
vegetarian
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