Reader Sue Reall shares the recipe for the perfect side to last week’s soup
Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
Last week, we brought you reader Sue Reall’s tried-and-true kielbasa minestrone soup.
When she spoke about that recipe — a favorite for 30 years, so you know it’s got to be good — she said she often serves it with her homemade corn casserole.
And, bless her heart, she was kind enough to share that recipe with us, too.
Like the soup, this dish is just as delicious the second (and third) time around as the first, she said, so leftovers for lunch or snacks are a go.
“I got this recipe from the internet a good while ago,” she said. “It makes a large pan that goes well with soups and chili. Leftovers can be refrigerated and sliced into squares, topped with cheese and microwaved a bit to warm up and melt the cheese, then topped with salsa for a lunch.”
Reall said she likes to keep her recipes simple, rather than spending hours in the kitchen.
And, she said, if sharing some of her staples can help others find a new favorite, she’s all for it.
“Since I have pretty much cooked every day for a long time, I never thought about how those who were suddenly faced with having to cook must be coping,” she said. “So, I thought if I could help someone with ideas I should.”
CORN CASSEROLE
- 1 15-ounce can corn, drained with liquid reserved. (I use 2 cups frozen corn instead of canned corn)
- 1 15-ounce can creamed corn
- 2 eggs
- 1 8-ounce package corn bread mix
- 1 cup sour cream (or I use plain Greek yogurt if I don’t have sour cream)
- 8 ounces shredded cheese (cheddar or Mexican mix is what I use)
Add all ingredients EXCEPT cheese, together in a large bowl. If you used the canned corn and have the liquid, add it. If you don’t I rinse the creamed corn can with a little water and add it instead.
Pour into 13-by-9 inch greased baking dish and top with the cheese. Bake at 400 degrees until golden brown, about 1/2 hour.
