Hoosier Corn Casserole Recipe

Hoosier Corn Casserole Recipe photo by Taste of Home

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This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.—Joyce Manier, Beech Grove, Indiana

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Hoosier Corn Casserole Recipe

Prep: 25 min. Bake: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

1 medium green pepper, chopped
2 green onions, sliced
1 tablespoon fresh minced chives
2 teaspoons minced fresh rosemary
1 tablespoon butter
1 teaspoon canola oil
2 tablespoons bacon bits
3 eggs, lightly beaten
1/2 cup sour cream
1/2 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 cups frozen corn, thawed
1-1/4 cups (5 ounces) shredded cheddar cheese, divided
2 medium tomatoes, seeded and chopped

Directions

In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 261 calories, 14 g fat (8 g saturated fat), 121 mg cholesterol, 364 mg sodium, 24 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Hoosier Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p139

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington