Tag Archives: casserole

Casseroles, Corn, Holidays, Side Dishes, Southern, Vegetables, Vegetarian

Southern Corn Casserole

Leave a comment
Pin It

Southern Corn Casserole

 

This southern classic – Corn Casserole – is rich and buttery, sweet and creamy and a must have at our family gatherings for holidays like Thanksgiving and Christmas.  This goes well as a side dish for spicy dishes like Chili, Cowboy Stew, and Cheesy Manwich Chicken Pasta.

1 cup self-rising cornmeal
3/4 cup self rising flour
1/4 cup sugar
dash of salt
1/3 cup melted butter
1/2 cup sour cream
1 egg
1 can creamed corn
1 1/2 cup buttermilk

Whisk together the dry ingredients in a mixing bowl.  Add the next 4 ingredients and stir just until combined.  Pour into a greased 2 quart casserole dish.  Bake at 400° for approximately 30 minutes.  The middle should not jiggle when pan is shaken around.  If its not firm then bake longer.

Spoon it out to serve.

This is similar to the recipe using Jiffy corn muffin mix, but I like to avoid pre-packaged foods whenever possible.  You could use a cornbread mix if you want and omit the cornmeal and flour.  I hope you enjoy my recipe for Southern Corn Casserole.  If so, share with your friends and Pin it on Pinterest.

Southern Corn Casserole

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Casseroles, Dressings, Side Dishes

Southern Cornbread Dressing

2 Comments
Pin It

Southern Cornbread Dressing

 

Southern Cornbread Dressing

 

This Southern Cornbread Dressing is the best I have ever tasted!  In the past I’ve just made the stuffing that comes from the plastic bag.  You know, the dried crumby kind that was probably bread made in 1957.  And it takes a couple gallons of liquid to re hydrate it. Far from fresh and tasty.  Well this thanksgiving, I scoured around for a great recipe for southern cornbread dressing and I started off with a recipe from Paula Deen and of course, had to tweak it just a little to make it my own.  The results were absolutely the best southern cornbread dressing that any of our family had ever tasted.  So here’s how I made it.  Give it a try and let me know if you liked it.

Southern Cornbread Dressing – Cornbread

1 cup self-rising cornmeal
1/2 cup self rising flour
2 tablespoons sugar
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Whisk together all ingredients listed above.  Pour batter into a greased 9×9″ baking dish.  Bake at 350° F for 20 to 25 minutes.  Let cool completely.  Crumble cornbread up into fairly small chunks.  Use to make Southern Cornbread Dressing.(recipe follows)

Southern Cornbread Dressing

Cornbread Crumbs (from above recipe)
8 slices oven dried bread
1 sleeve Ritz crackers, crumbled
8 tablespoons butter
2 cups celery, very thinly sliced, chopped
1 large onion, thinly sliced, chopped
3 cups chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 teaspoon salt
freshly ground pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten

Mix together the cornbread crumbs, cracker crumbs and crumbled dried bread in a large bowl.  Set aside.

Melt the butter in a large frying pan, add the celery and onion and cook until onions and celery are tender, about 10 minutes over medium-high heat.  Pour over the crumbs.  Add the broth, soups and crumbs.  Mix until well combined.  Sprinkle seasonings over and stir them in well.  Stir in the beaten eggs.  Mix all well.  Pour into a greased 9×13″ baking pan.

Bake for about a hour at 325°

Southern Cornbread Recipe

This is one to keep and try.  I know you will enjoy this Southern Cornbread Recipe as much as my family and I have.

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Broccoli, Casseroles, Holidays, Rice, Side Dishes, Vegetables

Low Fat Broccoli Rice Casserole

Leave a comment
Pin It

Low Fat Broccoli Rice Casserole

 

Low Fat Broccoli Rice Casserole

Low Fat Broccoli Rice Casserole.  This is a spin off of a recipe from my mother-in-law that used Minute Rice, frozen broccoli and Cheez Whiz.  I’m more into fresh foods, the less processed the better, so I healthy-tized it.  But it’s still creamy and cheesy and really great.  Hope you’ll try it and love it too!

 

Low Fat Broccoli Rice Casserole Ingredients:

2 cups water
1 cup rice
2 cups fresh broccoli florets
1 package fresh mushrooms, sliced
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1 soup can low fat milk
2 cups shredded cheddar
salt & pepper

 

Low Fat Broccoli Rice Casserole Instructions:

In a medium saucepan, bring salted water to a boil, add rice, lower heat to a simmer and steam with lid on for 10 minutes.  Add the broccoli and mushrooms and continue to cook until the rice and broccoli are tender, approximately another 10 minutes.  Stir in the rest of the ingredients, reserving 1/2 cup of cheese.  Spread into a buttered casserole dish and sprinkle reserved cheese on top.  Bake at 350°F oven for 30 minutes.

This low fat broccoli rice casserole can be vegetarian friendly if you use 2 cans cream of mushroom soup and omit the cream of chicken soup.  When I was a vegetarian, this was something I used to make frequently for dinner.

Give this Low Fat Broccoli Rice Casserole a try this Thanksgiving.

Don’t forget to check out the other posts in my blog.  This week I’m featuring my favorite Thanksgiving dishes with you.

Low Fat Broccoli Rice Casserole

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Asparagus, Casseroles, Ham, Main Dish, Make Ahead, Vegetables

Asparagus and Ham Casserole

Leave a comment
Pin It

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 

1  (1-ounce) slice white bread
3 3/4  cups uncooked extra-broad egg noodles
2 1/2  cups (1 1/2-inch) sliced asparagus
1/4  cup all-purpose flour
1/2  teaspoon dried thyme
1/4  teaspoon salt
1/8  teaspoon black pepper
1  cup whole milk
1  cup fat-free, less-sodium chicken broth
1  tablespoon butter
3/4  cup finely chopped onion
1  tablespoon fresh lemon juice
1 1/2  cups (1/2-inch) cubed ham (about 8 ounces)
1/4  cup chopped fresh flat-leaf parsley
2  tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

*Could be made ahead and frozen.  Thaw in refrigerator then bake until bubbly and topping is golden.

6 servings (serving size: 1 cup)

Casseroles, Ham, Mushrooms, Pasta, Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

Leave a comment
Pin It

1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350º .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings