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Friday, November 25, 2011

Corn Casserole

I’m a huge fan of casseroles and one-dish meals.  I make them a lot and my husband sometimes makes fun of me.  But I love them and will continue to create and combine until my heart is content.  This is for several reasons.
1.       One pan/pot/dish = less cleaning. When you have a tiny kitchen and no dishwasher, this is a GOOD thing.
2.       Casseroles can be adapted to what you have on hand and made with leftovers and odds and ends, very thrifty (ß cheap girl!)
3.       Casseroles usually reheat very well and can be eaten for days or taken to work and eaten.
4.       Who doesn’t love smelling something delicious baking and bubbling in the oven??
So you will see a lot of casseroles in this blog. They are versatile, inexpensive, and most of all,     yum-tastic!
The first of many will be a dish popular with my family at birthdays and holidays.  It is buttery and delicious, and packed with corn; it’s a good way to get your kids to eat vegetables:
Corn casserole
1 c. milk
2 eggs, beaten
3 T butter, melted
1 T sugar
1 T minced onion (dried or fresh)
½ t salt
Dash pepper
1 can corn
2/3 c crushed crackers (saltines, ritz, town house, whatever you've got. This is a good use for stale crackers!)
Preheat to 350. Combine everything in a 8 x 11 baking dish.  Bake 30 minutes until firm and lightly browned. That’s it!!! SO EASY and SO YUMMY!

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