I made this Cheesy Goulash a few cold weekends ago, when I was craving some comfort-type food. This is the kind of dish you want to make when you are wanting something good and filling…and cheesy! It’s one of those meals that you cook up in one Continue reading
Last weekend was cold, so it was the perfect weekend for baking! I had been wanting to make something savory and when I came across a recipe at Taste of Home, it was exactly what I was wanting to make—a savory, cheesy quick bread. It sounded easy to make and I could just imagine how good it would be, considering I like olives, cheese, and all the other ingredients in this! Continue reading
Cornbread muffins are so good with chili and soup in the cooler weather months. But when you add crumbled bacon, cheddar cheese, and green onion, it really takes them to the next level! Continue reading
Happy New Year! I hope you enjoyed the holidays and are excited about what’s ahead in 2019!
I took a little blogging break between Christmas and New Year’s Eve, so I’m back now with a recipe that I enjoyed over the holidays. It’s called Cranberry-Broccoli Salad. The dried cranberries and the honey-sweetened dressing add a light sweetness to this side Continue reading
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?