There is something to be said for classic recipes; Ones that come from your Grandmother or Mother’s Recipe box. They are handwritten, tattered, stained and torn, but they are full of love. Those recipes make some of the best dishes. Simple dishes that could feed an army, and probably have a time or two.
This recipe today is from my Mom. She got this recipe from a Mother of a friend of hers. So, it has really been passed around. She has been sweet enough to send me a ton of recipes lately. She knows that I have been working hard trying to find balance with my life, and work. Tee Hee…I never thought that A Few Short Cuts would turn into a job. Anyway, she ever so kindly has been sending me so many yummy recipes. I have the terrible job of cooking and taste testing. Did I mention I need to start exercising ?
This corn casserole recipe would be perfect for on the table at Thanksgiving, with a nice roast pork, or just with your everyday meatloaf; which is exactly how we had it this evening.
- 1 cup steamed rice
- 1 cup grated cheese (I used Monterey Jack)
- 1 Can cream-style corn
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 eggs well-beaten
Preheat oven to 350 degrees
Sauté pepper and onion until translucent and tender in some olive oil
Stir all ingredients together, season with salt & pepper to taste.
Bake in a greased casserole for 1 hour at 350 degrees.
I topped mine with some corn flake crumbs.
**Gluten Free** This recipe is naturally gluten free.
**Dairy Free** You could substitute non-dairy cheese and this would turn out great!
I will be adding more sidedishes and appetizers as we get closer to the holidays! Wanna see what we have already?