Score: 2
Tanya's Fall Corn Casserole
A Thanksgiving treat that even picky kids love, this quick and easy recipe may become a favorite all year round!
By curioduo
2009-11-01 20:05:39
A long-time family favorite, we had to convert this to Gluten-free. It is a favorite that is a Thanksgiving must-have and also tends to be made occasionally during the year, too. It is quick and easy to make!
| Prep time | 15 minutes |
| Cooking time | 40 minutes |
| Servings | 10 |
Ingredients
1 can of Cream Corn
1 can of Whole Kernel Corn
1 can Baby Corns
2 Eggs
1 medium Onion, diced
1/2 Green pepper, diced
1 cup of Bob’s Red Mill Cornflour or Gluten free Cornmeal
1/2 pint Sour Cream
1/2 lb grated Cheddar Cheese
Salt
Pepper
Paprika
Seasoning Salt
Instructions
1 – Beat egg, corns (creamed and whole kernel), and cornflour or GF Cornmeal
2 – Sautee onion and pepper (use red or orange pepper for holiday colors)
3 – Mix together and pour into greased 9×13 baking dish
4 – Sprinkle Cheddar Cheese
5 – Add dobs of Sour Cream to top of Casserole
6 – Arrange baby corns in any interesting pattern or message you like!
7 – Sprinkle Salt, Pepper, Paprika and Seasoning Salt
8 – Bake at 350-degrees for 40 minutes.
NOTE: Be careful what seasoning salt you use. Many of them contain gluten or MSG.
| Category | Side Dish |
| Cuisine | North American |
| Diet Choices | Gluten-free |
| Tags | fall family holidays thanksgiving |
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Nov. 1, 2009
Reply to This PostYummy! This will be no my menu this Thanksgiving for sure! Thanks for posting this. :-)
