Down Home Corn Casserole with Cheese
(Makes 6 to 8 servings)
- 2 green peppers, chopped
- 1 onion, sliced thinly
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 1/2 cups raw corn kernels
- 1 cup fresh tomatoes, peeled and chopped
- 3/4 cup celery, chopped
- 1 1/4 cups fine bread crumbs
- 1 teaspoon salt
- 3/4 teaspoon paprika
- 1 tablespoon honey
- 3/4 teaspoon basil
- 1/2 teaspoon cayenne
- Cheddar or Colby cheese, grated
Sauté green peppers, onion, and garlic in vegetable oil over moderate heat until onions are golden.
In large mixing bowl combine sautéed vegetables with all other ingredients except cheese. Stir until well mixed. Pour into oiled casserole. Top with cheese liberally or to desired taste.
Cover pan. Bake at 350 F. 30 minutes; remove cover, increase oven temperature to 400 F. Bake 10 minutes longer to brown top.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.