Down Home Corn Casserole with Cheese

This spicy vegetarian casserole can be served as a main dish or side at your next barbecue.

Down Home Corn Casserole with Cheese

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!


Down Home Corn Casserole with Cheese

Down Home Corn Casserole with Cheese
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.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now


Your email address will not be published. Required fields are marked *