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Casserole Crazy

Casserole Crazy
by Emily Farris
(www.casserolecrazy.com)

Mac and Corn 2.0
(Makes 4-6 servings) 

1 lb. cavatelli
2 cloves garlic, minced
1 large white onion, diced
¼ cup olive oil
½ cup milk
½ lb. sharp cheddar, cubed or shredded
½ lb. white cheddar, cubed or shredded
½ lb. Gruyere, cubed or shredded
½ cup grated Parmesan
1 (10 oz.) bag frozen organic sweet corn
Salt and pepper
½ lb. fresh mozzarella, cubed
2 plum tomatoes, thinly sliced

  1. Preheat oven to 350°F.
  2. In a large pot over medium heat, sauté the garlic and onion in 2-3 tablespoons of the olive oil.
  3. When onions begin to brown, reduce heat to low, add the milk, and stir.
  4. Add both of the cheddars and the Gruyere while continuing to stir.
  5. When cheeses begin to melt, add the pasta, stirring until the pasta is well coated.
  6. Add the corn while continuing to stir (it should go in frozen).
  7. Salt and pepper to taste.
  8. Add the mozzarella and stir.
  9. When thoroughly mixed, transfer to a 2 3/4 qt. buttered or greased casserole dish and bake, uncovered, for 35-40 minutes or until bubbly.
  10. Remove from oven and cover with the sliced tomatoes and the rest of the Parmesan cheese. Bake for about 15 more minutes.
  11. Let stand 10 minutes before eating.

 

 

Sausage, Egg, and Cheese Casserole
(Makes 8 servings)

2 Tbsp. olive oil
½ large white onion, finely chopped
1 lb. pork or turkey sausage, crumbled
Cayenne pepper, optional
6 eggs
2 cups milk
Salt and pepper
6 slices white or whole wheat bread, cut or torn into half inch cubes
1½ cups shredded cheddar cheese

  1. Preheat oven to 350°F.
  2. In a skillet over medium heat, sauté the onions in olive oil. When the onions are brown, add the sausage and cayenne pepper, if using. Drain and set aside.
  3. In a large bowl, beat the eggs and milk. Salt and pepper to taste.
  4. Stir in the bread cubes, 1 cup of the cheese, and the sausage mixture. Pour into a buttered 2½ to 3 qt. baking dish.
  5. Bake, uncovered, at 350°F for 45 min.
  6. Remove from oven and top with the remaining ½ cup cheddar cheese. Bake an additional 10-15 minutes.

 

 

Cheesy Corn Dip
(Serves 6)

2 (16 oz.) bags frozen sweet corn
3 cups shredded sharp cheddar cheese
2 red bell peppers, finely chopped
1 large white or yellow onion, finely chopped
2 cups sour cream
½ tsp. cayenne pepper
Salt and pepper to taste

  1. Preheat oven to 350°F..
  2. Mix all ingredients in a large bowl. Transfer to a 2 to 2½ qt. lightly greased baking dish and bake, uncovered, for 45-55 minutes or until bubbly.
  3. Serve with corn chips.

 

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