We’ve got a few weeks to talk about Thanksgiving so that’s what we’re going to do. This first one is very easy since we’ve all got so many other things to worry about that day. You can even make it in a Crock Pot to free up oven space.
Corn Casserole
14.75 oz. creamed corn 15.25 oz. whole kernel sweet corn, drained 8.5 oz. Jiffy corn muffin mix 8 oz. sour cream 1 stick butter, melted 1 cup cheddar cheese, shredded Preheat oven to 350. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn. Pour into a greased 9x13 casserole dish or 10-inch cast iron skillet.
Bake uncovered for 45 minutes.
Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
Let stand for 5 minutes prior to serving.
Crock Pot instructions In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
Cook on high for 2-3 hours or on low for 4.
Add the shredded cheddar during the last 20 minutes of cooking.
Ensure the center is firm and set prior to serving. —kwc— I have finally gotten my family to eat Brussels sprouts. I make a different version than this recipe, but this one sounds good too. This recipe calls for pancetta, but I would substitute bacon and cook it first and then add.
Balsamic Roasted Brussels Sprouts
1-1/2 pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces bacon, 1/4-inchdiced 1/4 cup good olive oil Kosher salt and freshly- ground black pepper 1 tablespoon syrupy balsamic vinegar Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the bacon, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot. —kwc— For the past few years I have seen butternut squash already cut up into little squares at the grocery store which would make this recipe even easier.
Roasted Butternut Squash
1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks 3 tbsp olive oil 2 tsp kosher salt 1 tsp freshly-ground black pepper Preheat the oven to 400. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
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