Not long ago, I posted a yummy “comfort food”-type side dish called Easy Corn Casserole. It’s really good and very easy to make. Being a cheese-lover, I thought I’d try making another version with some sharp cheddar cheese and a little chopped green onion added in–and I loved the result! So I just had to share it with you! When you want something warm and cheesy, this is just the comforting kind of side dish you’ll want. It would be great served with a bowl of hot chili!
CHEESY CORN CASSEROLE by NancyC
Makes a 9×9″ pan
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream style corn
- 1 (8.5-ounce) box corn muffin mix (I used Jiffy)
- 2 large eggs, lightly beaten
- 1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
- 1/2 cup (1 stick) butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- Optional: 1/3 cup finely chopped green onion
Preheat oven to 350˚F. Grease a 9×9″ casserole dish or pan; set aside.
In large bowl, stir the two cans of corn and corn muffin mix. Add eggs, sour cream and melted butter, stirring everything together well, then stir in 1 cup of the shredded Cheddar cheese (and the optional chopped green onion, if you want to add a little savory flavor).
Pour this mixture into the 9×9″ pan and bake at 350˚F for 45 minutes or until set and golden. Remove from oven and top with the remaining Cheddar cheese. Return to oven for an additional 5 minutes, or until cheese is melted. Serve warm.
I usually crave comfort food like this corn casserole in colder weather, and we’ve definitely been having our share of that this winter! What kind of comfort food have you been making lately?
Cooking in a crock pot is so easy and convenient, and there are lots of great recipes you can make. I found some really good ones to try in my review copy of the new cookbook Stock the Crock by Phyllis Good. There are lots of great full-color photos in this book that has 100 slow-cooker recipes which include:
- Vegetable Pot Pie with Biscuits
- Lasagna in a Soup Bowl
- 4-Cheese Artichoke Dip
- Honey Baked Chicken
- Holiday Ham with Apricot Glaze
- Garlicky Mashed Red Potatoes
- Cider-Baked Apples
- Pumpkin Spice Créme Brûlée
Such a great variety of recipes to choose from! I decided to try the Yummy Vegetable Pasta because I was in the mood for something comfort food-like, and this sounded like just the thing to make! The recipe was easy to follow and the only thing I did differently was add a cup of chopped zucchini, since I happened to have that already. Fresh sliced green beans would be a nice addition, too, if you want to add in an extra veggie or two.
This pasta dish smells great while it’s cooking. And you do have to stir it well before serving, since the spaghetti may clump together a little. But it’s very good and cheesy and yummy, just like the recipe name says! 🙂
YUMMY VEGETABLE PASTA from Stock the Crock (with a few little changes)
Makes 6 to 7 servings
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 (14.5-ounce) cans stewed tomatoes, with juice or 1 quart canned stewed tomatoes, with liquid (I cut the stewed tomatoes into large chunks)
- 2 cups sliced fresh mushrooms
- Optional: 1 cup chopped zucchini and/or 1 cup sliced green beans
- 2 teaspoons dried oregano
- 1 pound spaghetti or fettuccine, divided
- 2 cups shredded Cheddar cheese, divided (if you want this dish to be extra-cheesy, use 3 cups!)
- 1 (10 3/4-ounce) can Cream of Mushroom soup
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 3 Tablespoons sliced fresh chives, for garnish
Grease the interior of the slow cooker crock with butter or non-stick cooking spray.
In medium bowl, stir together the chopped onion, chopped green bell pepper, stewed tomatoes with their liquid, sliced mushrooms, and oregano (also stir in the chopped zucchini and/or green beans, if using).
Place 1/4 of the vegetables in the bottom of the crock. Top vegetables with half of the pasta, breaking pasta, as needed, to fit. Sprinkle the pasta with half of the Cheddar cheese.
Spoon in half of the remaining vegetables. Top with the remaining pasta, breaking the pasta as needed; the remaining Cheddar cheese, and the remaining vegetables.
In the bowl used to mix the vegetables, whisk together the soup and milk. Pour over the ingredients in the crock.
Cover and cook on low 3 1/2 to 4 hours, or until the vegetables and pasta are tender.
Before serving, stir the sauce through the pasta and vegetables. Sprinkle with the grated Parmesan cheese.
Scatter fresh chives on top just before serving.
Another nice thing about this recipe is that it doesn’t take super-long to make–3 1/2 to 4 hours isn’t bad for a slow-cooker recipe. Have you been making any great-tasting meals in your slow-cooker?
I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make–just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven. I like using a variety of veggies–if you don’t like a particular veggie in this recipe, you can always substitute a different one. So this recipe is versatile as well as easy! If you’re growing a vegetable garden, this is a great way to use those home-grown veggies!
SHEET PAN ROASTED VEGETABLES by NancyC
Makes a large 13×18″ pan (about 8 servings)
- 2 medium size potatoes, cubed (about 3 1/2 to 4 cups)
- 1 large sweet potato, peeled and cubed (about 2 1/2 cups)
- 1 large red bell pepper, chopped
- 1 small zucchini (slice 1/2-inch thick and cut slices in half)
- 1 small yellow squash (slice 1/2-inch thick and cut slices in half)
- 2 large carrots, sliced 1/2-inch thick (about 2 to 2 1/2 cups)
- 2 medium size yellow or red onions (or 1 of each), quartered, with pieces separated
- 2 Tablespoons chopped fresh rosemary
- 2 Tablespoons chopped fresh basil leaves
- 1/3 to 1/2 cup olive oil (use 1/3 cup for a lighter coating of oil or 1/2 cup for a generous coating)
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon minced garlic
- salt and pepper to taste
Preheat oven to 450˚F. Line a 13×18″ sheet pan with foil or parchment paper; set aside.
Chop vegetables as indicated and put in a very large bowl.
In a small bowl, mix rosemary, olive oil, balsamic vinegar, minced garlic, and salt and pepper to taste. Pour this mixture over the vegetables in the large bowl and stir until all the vegetables are coated.
Spread the vegetables evenly on the sheet pan and roast in the oven at 450˚F for 40 minutes, stirring after 20 minutes, until veggies are tender. Season with additional salt and/or pepper, if desired, and serve.
These veggies are so good, it’s hard to stop eating them. At least they’re healthy though, so if you eat a big helping you don’t have to feel quite so guilty! Are you a fan of roasted vegetables too or do you like eating your veggies another way?
I’ve never been very crazy about raw carrots. But I do like them cooked or roasted. So when I found this recipe for Cinnamon-Glazed Carrots in my review copy of No Excuses Detox, I knew I wanted to make them! As the subtitle says, this book includes 100 recipes to help you eat healthy every day.
Written by Megan Gilmore, No Excuses Detox features recipes that are quick and easy, affordable, and yummy–not the kind of recipes you’d expect to find in a “detox” cookbook. In fact, I was surprised that there are recipes for lots of comfort food-type foods with a healthy twist–like Butternut Mac n’ Cheese, Skillet Breakfast Hash, Speedy Black Bean Burgers, and even Carrot Cake Cupcakes. Lots of great recipes to choose from! But the Cinnamon-Glazed Carrots recipe was calling my name and I had just bought some organic rainbow carrots at Whole Foods, so it was the perfect time for me to try this out.
I used large carrots when I made this, but you can slice your carrots or use baby carrots and if you do, your cooking time will only be about 10 minutes. Since I used large carrots I had to cook mine a little longer. So here’s the recipe–it’s a great way to eat your carrots!
CINNAMON-GLAZED CARROTS from No Excuses Detox
The addition of cinnamon and naturally sweet maple syrup makes these carrots taste like dessert, plus they can be ready in just 15 minutes!–Megan Gilmore
Makes 4 servings
- 1 teaspoon coconut oil
- 1 pound baby carrots, sliced carrot coins, or halved large carrots
- 1/2 cup water
- 1 to 2 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
In a Dutch oven, melt the coconut oil over medium heat and saute the carrots for 2 minutes. Add the water, which should start bubbling right away, and lower the heat to a simmer. Partially cover the pot and cook the carrots for about 10 minutes, until fork-tender (note: since I used larger carrots, my cooking time was more like 15 to 18 minutes). Check the pot periodically to make sure the water doesn’t completely evaporate so the carrots don’t burn.
Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt (adjust seasonings to taste). Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
There are other recipes I want to try in this book. It’s always nice when you can make great-tasting food that’s good for you, too. Do you have some favorite healthy recipes of your own?