Thursday, August 30, 2007

Corn Casserole

Corn Casserole (from

2 lbs whole frozen corn
1 pint whipping cream
1 tsp salt
1 TBLS sugar
1 tsp Accent (can make w/o, just enhances flavor)
3 TBLS butter
3 TBLS flour
¼ c. Parmesan Cheese (fresh & shredded)

Separate 2 TBLS Parmesan Cheese (fresh & shredded)Boil cream and corn – simmer 5 minutes.Add salt, sugar, accent.In separate pan, melt butter, add flour. Mix well.Add flour mixture to corn. Stir well. Add ¼ c. parmesan cheese. Mix well.Simmer 2 minutes. Pour into casserole dish.Sprinkle with parmesan.Bake at 350 degrees for 30 minutes.

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