Corn Casserole

One thing I really miss over here is good fresh sweet corn.  They tend to husk corn before they sell it here, and any corn afficionado knows that you just don't do that. Corn shouldn't ever be husked until just before you  cook it, and it should be cooked as soon as possible after picking.

As soon as you peel that husk back the kernels start to dry out.  Even peeling a little bit of it back will start that process.  Good corn should have tight bright green husks and a fresh looking silk that is golden in colour and not brown.   We tried growing our own corn over here one year and out of a whole packet of seeds, we got four ears . . .  not one longer than four inches.  We just don't get the warm temperatures and sunshine over here in the UK that you need to grow good corn.

The frozen corn is pretty good however, even the mini cobs you can buy, and of course there is tinned.  Available as niblets, creamed and baby corns.  I can't really complain.

This is a delicious side dish casserole that makes good use of two kinds of tinned corn.  The corn niblets and creamed corn.  Oh, I do so adore creamed corn.  I could sit and eat it just out of the can with a spoon.  It really shines in casseroles like this old fashioned corn bake. This is a real family favourite.

Two kinds of corn, cooked noodles, cheese and onion . . . some seasoning and a topping of buttered cracker crumbs. You can not get much simpler than this or tastier.  You could also turn it into a main course casserole by adding cubed ham, corned beef or sliced hotdogs.  It lends itself beautifully to all of these.

 

*Corn Casserole*

Serves 4 - 6

Printable Recipe 

This delicious old fashioned casserole makes great use of store cupboard ingredients.  It is delicious on it's own but fabulous with fish, chicken or pork. 

1 small carrot, peeled and grated

1 small onion, peeled and finely chopped

85g wide noodles, uncooked (1 scant cup)

1 (418g) tin of cream corn (14 3/4 oz)

1 (380g) tin of corn niblets, well drained (15 1/4 ounces)

90g grated sharp/strong cheddar cheese (3/4 cup)

salt and black pepper to taste

12 round buttery crackers, crushed

1 TBS butter, melted 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 1 litre/1 quart casserole dish.  Set aside. 

Cook the noodles according to the package directions and drain well.  Mix together with the carrot, onion, cream corn, corn niblets, cheese and salt and pepper to taste.  Pour into the buttered casserole dish. Mix together the cracker crumbs and melted butter. Sprinkle over top. 

Bake, uncovered, for 45 to 50 minutes.  Let stand for about 5 minutes or so prior to serving.

 

This is really, really good.  Sometimes I used chopped cooked potato instead of noodles which is also very tasty!  I used Reginetti the other day, which are sort of skinny long flat noodles that almost look like ruffled lasagna noodles, except they are only about 1/2 inch wide. I simply broke them into 2 inch pieces before cooking.  I have never been able to find really good egg noodles over here.  I always just make do with what I can get and it works well.  Bon Appetit!