The holidays aren’t complete without my mom’s corn casserole. It is not a complicated dish, and it contains processed cheese. If you can get over the processed cheese, you might find that your family requests it every holiday, too.
Many recipes exist that are similar, some of which even call for a jiffy mix and a can of creamed corn. This one is not sweet at all and contains zero cornbread, which is why I can never find anything like it on the World Wide Web!
Every time I make this, my poor mom obliges me with yet another request to resend me the recipe. Well, this time, it will be searchable via old newspaper article archives! I was quite surprised I had never written about it before. (Likely because I couldn’t find the recipe!)
Enjoy, stay well.
Ingredients
½ lb. Velveeta
½ C Whole Milk
1 12 oz. can corn, drained
2 eggs, beaten
½ Red Bell Pepper, small dice
½ tsp parsley
¼ tsp pepper
Directions
Preheat the oven to 350 degrees F. Combine Velveeta and milk in a small saucepan over medium-low heat, stir until cheese has melted. Spray a baking dish with non-stick spray. (I use a pie pan or an 8 x 8 dish, whatever is available.)
Combine eggs, melted cheese and milk, bell pepper, parsley, and pepper in a medium mixing bowl. Pour into a baking dish, bake at 350 degrees F for 30 minutes or until eggs are set, and do not jiggle.
Natalie Feltz is an assistant professor of Culinary Arts at Pierpont Community & Technical College. Nfeltz@pierpont.edu
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.