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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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We love this casserole. It is another recipe that can be tweaked to your liking. My sons and I make this sometimes using drained, canned Mexican-style corn, Pepper Jack cheese, and green (or jalapeño) chiles. Ingredients:
cooking spray |
1/2 c. butter or margarine |
1 small onion, chopped |
1/2 c. all-purpose flour |
1/2 t. salt |
1/2 t. pepper |
4 c. milk |
6 eggs, slightly beaten |
2 c. shredded cheddar cheese |
2 (16 oz.) bags frozen whole kernel corn, thawed |
2 t. parsley flakes |
3/4 c. plain bread crumbs |
3 t. butter or margarine, melted |
Directions:
1. Heat oven to 350°F. Spray 13 x 9-inch glass baking dish with cooking spray.
2. In a 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3. In a small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean.
5. Let stand 5 to 10 minutes before serving.
6. **You can use 3 (15 oz.) cans of whole kernel corn, well drained.**
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