Thanksgiving: Corn Casserole

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The final Thanksgiving recipe. I promise. And I'm going to be straight with you. It's another Rachel Ray. And it's good without too many modifications. I used panko bread crumbs instead of regular. Added more cheese and paprika. But otherwise it's hers. Oh, I used canned corn. C'mon RR, I'm not making this from fresh corn in the middle on November.
So nothing to do with corn, but the husband has been into folding napkins lately. I've captured him below, along with the spread. And for some reason, not a single picture of the turkey. You can take my word for it though, it was delicious.
Corn Casserole

3 large eggs, separated
1-2/3 cups milk
2-1/2 cups fresh corn kernels, cut from about 4 ears(cans will do as well)
1-1/2 cups breadcrumbs
1-1/4 cups shredded cheddar cheese (5 ounces)
1 rib celery, chopped
1/2 white or yellow onion, chopped (3/4 cup)
3 tablespoons butter, melted
1/2 teaspoon salt
Paprika, for sprinkling

1) Grease a 2-1/2-quart shallow casserole dish. Preheat the oven to 350°. In a medium bowl, beat together the egg yolks and milk for 1 to 2 minutes. Mix in the corn, 1 cup breadcrumbs, 3/4 cup cheese, the celery, onion, butter and salt.
2) Using an electric mixer, beat the egg whites at medium speed for 1 minute, then beat at high speed just until stiff, 1 to 2 minutes. Fold the egg whites into the corn mixture, then scrape into the prepared casserole dish. Top with the remaining 1/2 cup cheese and 1/2 cup breadcrumbs and sprinkle with paprika. Bake until puffed and golden, about 45 minutes.

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