Casseroles

Creamed Corn Casserole

Here’s how to make a creamed corn casserole using fresh corn off the cob.

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Creamed Corn Casserole

This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating! I found the most simple recipe from The Pioneer Woman, and this is how I made it.

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Creamed Corn Casserole

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking dish and bake until done.

Creamed Corn Casserole

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

Creamed Corn Casserole

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

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Creamed Corn Casserole
 
Prep time
Cook time
Total time
 
Creamed Corn Casserole, adapted from The Pioneer Woman
Author:
Serves: 4-6 servings
Ingredients
  • 6 - 8 ears of corn, removed from husk
  • ⅔ cup heavy cream
  • 3 Tablespoons of butter, softened
  • ½ teaspoon, salt
  • Pepper, to taste
Instructions
  1. Remove the corn from the husks, rinse and remove corn silks.

  2. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

  3. Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

Easy Creamed Corn Casserole

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Baked Scalloped Potatoes With Cheese

If you love potatoes and love cheese, then these baked scalloped potatoes with cheese will rock your world. They are so easy to make, and if you have leftovers, they are even better the next day. It’s true!

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Here’s how I assembled the ‘taters and cheese:

Grate cheddar cheese and parmigiano reggiano cheese. Set aside. Wash and peel your potatoes. Slice them very, very thin. I did this by hand; no fancy equipment. I chopped some onion and sautéed it. To that pan I added some half and half, salt and garlic powder over low heat. I stirred in a little gluten-free flour and brought to a simmer, and then removed from heat and set aside.(Specifics are in recipe down below.)

Baked Scalloped Potatoes With Cheese

I buttered a casserole dish and added the sliced potatoes to it, slightly overlapping each potato. When the first layer of potatoes was completed, I sprinkled on the two cheeses and spooned some of the liquid mixture over that layer. I then repeated the process with the next layer of potatoes, using up the cheeses and liquid mixture. All that was left was to cover with foil and bake.

Baked Scalloped Potatoes With Cheese

For two large potatoes, I baked at 375° for 90 minutes. Your cooking time may vary, depending on how thinly you sliced your potatoes. I removed the foil for the last 30 minutes to get a little crisp on the top cheese layer. Once it’s done, serve it up and enjoy!

Depending on how thinly you sliced your potatoes,

Did I mention it’s even better the next day? Just reheat in the oven and enjoy it again!

Baked Scalloped Potatoes With Cheese

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Baked Scalloped Potatoes With Cheese
 
Prep time
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Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 large potatoes
  • 1 cup cheddar cheese, grated
  • ½ cup parmigiano reggiano cheese, grated
  • 1 cup half and half or heavy cream
  • 1 small yellow or sweet onion, chopped (about ¼ cup onion)
  • 1 Tablespoon flour
  • ½ teaspoon garlic powder
  • ½ salt
Instructions
  1. Preheat oven to 375°.

  2. Butter a casserole dish, set aside.

  3. Wash and peel potatoes. Slice each potato very thin. Set aside.

  4. Chop small onion and saute´in a little butter.

  5. Add half and half (or cream), flour, garlic powder and salt to onion and heat to simmer. Remove from heat and set aside.

  6. In buttered a casserole dish, add first layer of sliced potatoes, slightly overlapping each potato.

  7. Sprinkled on the two cheeses and spoon some of the liquid mixture over the layer.

  8. Repeat the process with the next layer of potatoes, using up the cheeses and liquid mixture.

  9. Cover with foil and bake for approx. 90 minutes or until potatoes are tender.

Baked Scalloped Potatoes With Cheese

 

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Black Beans And Rice Mexican Lasagna

This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans And Rice Mexican LasagnaNote: This post contains affiliate links for Amazon products.

I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.

Black Beans And Rice Lasagna

Here’s how I put it together:

In a medium pan, I combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), 1/2 package of frozen organic corn and 1 jar of organic salsa and heated just until the frozen corn began to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

Black Beans And Rice Mexican Lasagna

In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside.

Cream Cheese And Cheddar Cheese

Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:

  1. Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  2. First layer of corn tortillas
  3. Layer of black beans and rice mixture on top of first layer of corn tortillas
  4. Second layer of corn tortillas
  5. Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  6. Third layer of corn tortillas
  7. Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

Black Beans And Rice Mexican Lasagna

Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

Black Beans And Rice Mexican Lasagna

Serve with cilantro, salsa and chips and sour cream.

Black Beans And Rice Mexican Lasagna

Leftovers? Reheat and enjoy again!

Black Beans And Rice LasagnaNote: This post contains affiliate links for Amazon products.

Black Beans And Rice Mexican Lasagna
 
Prep time
Cook time
Total time
 
Black Beans And Rice Mexican Lasagna
Author:
Serves: 4-6 servings
Ingredients
  • 1 cup cooked brown rice
  • 1 can organic black beans, rinsed and drained
  • 1 can organic corn or ½ package organic frozen corn
  • 1 jar organic salsa
  • 1 package gluten-free corn tortillas
  • 1.5 cups grated cheddar cheese
  • 1 8oz brick of organic cream cheese, softened
  • ¼ cup chopped green onions
  • olive oil
  • salt, chili powder, taco seasoning (optional)
  • Garnishes:
  • Cilantro
  • Sour Cream
  • Chips and Salsa
Instructions
  1. In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

  2. In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.

  3. Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
  4. - Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  5. - First layer of corn tortillas
  6. - Layer of black beans and rice mixture on top of first layer of corn tortillas
  7. - Second layer of corn tortillas
  8. - Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  9. - Third layer of corn tortillas
  10. - Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

  11. Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

  12. Serve with cilantro, salsa and chips and sour cream.

Black Beans and Rice Mexican Lasagna

 

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