Corn Casserole
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 tablespoons butter
- 3⁄4 cup green sweet pepper, chopped
- 1 garlic clove, minced
- 1⁄4 cup all-purpose flour
- 1 teaspoon sugar
- 3⁄4 teaspoon dried basil, crushed
- 3⁄4 teaspoon dried oregano, crushed
- 2⁄3 cup milk
- 1 cup shredded cheddar cheese (4 ounces)
- 1 (10 ounce) package frozen whole kernel corn (2 cups)
- 8 ounces frozen whole pearl onions
- 1 (14 1/2 ounce) can tomatoes, undrained and, cut up
directions
- 1. Preheat the oven to 325°.
- 2. In a large skillet or saucepan, melt the margarine or butter. Add the green sweet pepper and garlic, cook and stir about 3 minutes or until the green sweet pepper is tender. Stir in the flour, sugar, basil, oregano, 3/4 teaspoon pepper and 1/2 teaspoon salt. Add the milk. Cook and stir over medium heat until the mixture is thickened and bubbly.
- 3. Add 1/2 cup of the cheddar cheese and the corn to the skillet or saucepan. Continue to cook and stir until the cheddar cheese is melted. Stir in the onions and tomatoes.
- 4. Pour the corn mixture into a 2-quart rectangular baking dish. Bake, uncovered, in the 325° oven about 25 minutes or until the casserole is heated through. Sprinkle the remaining cheddar cheese over the casserole and bake for 5 minutes more.
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RECIPE SUBMITTED BY
Motley Oklahoman
okc, 76