Laurie's Kitchen

A cooking blog of some of my favorites

Homer’s Corn Thing AKA Corn Casserole March 8, 2011

Filed under: Caserole,Dinner,Recipe Swap,Side Dish — laurms15 @ 3:48 pm

This week’s recipe swap theme was sides. I got mine from joeyzlovieg – AKA Jamie.

Homer’s Corn Thing – AKA: Corn Casserole

Ingredients:
1 Pkg of Jiffy Corn Muffin Mix
1 Can of cream corn
1 Can of whole kernel corn, drained
1 stick of butter, melted
2 eggs, already beaten
1 8oz container of sour cream

Directions:

Preheat oven to 375 degrees. Spray Pam in an 8×8 Pyrex dish (you can also uses a 13×9, but I would probably cook it at 350 instead). Add all ingredients together and mix. Pour into greased Pyrex. Cook at 375 for 50 minutes – an hour, or until golden and firm… Let it cool and settle for at least 10 minutes. Slice into small portions and enjoy!

When I saw the title I was a little worried….what a name. However Jamie kindly included a little background on her dish which was nice! “Background:I first had this while having dinner at my FIL’s house… Joe made pork spare ribs with sauerkraut, and his dad made his famous “Corn Thing” as a side… It was to die for! Eventually I asked for the recipe, and he gave it to me willingly… His nickname was Homer – hence the title for the dish! I hope you enjoy!”

I cooked the recipe as listed and didn’t change anything. I thought it was quite tasty and a great compliment to my pulled pork and I can see it being popular at BBQ’s. Because this is a starchy dish I used it as such and added a green veggie to my meal. It was too big for just my husband and I so next time I’ll have to be sure to make it when there is more then just the two of us.

 

Chicken and Broccoli Casserole February 14, 2011

Filed under: Caserole,Chicken,Recipe Swap — laurms15 @ 1:42 pm

I received this recipe from JenM31 during quick prep meal week.

Chicken and Broccoli Casserole
3 chicken breast cubed in bite sized pieces
1 can of Cream of Cheddar soup
Milk
1 head of broccoli
1 cup Shredded Cheddar cheese
half a stick of butter
one bag of pepperidge farms herb seasoned stuffing

Cut chicken in to bite size pieces. Brown chicken lightly in a pan. Take a 9 x 13 baking dish and spray it with Pam. Put chicken in the pan. Cut broccoli to bite size pieces, about a cup and a half (you can add more or less depending on how much you like in it). steam broccoli, and put sprinkle in baking pan with the chicken. In a separate bowl, mix a can of Cheddar cheese soup and one soup can of milk together slowly until blended. Pour mix over chicken and broccoli. Sprinkle shredded Cheddar cheese on top of the baking pan. In a large skillet, take half a bag of the stuffing with a half a stick of butter (adjust the butter to your liking) and mix together. Pour stuffing on the top of the baking pan. Cover with foil.  Pre heat the oven to 350 degrees and bake for a half hour. Take foil off in the last ten mins. (stuffing should be browned and you might see the cheese bubbling  a little bit) Take out and serve.

This is a meal that you can make a head of time and throw in your fridge. Or I have made it without the stuffing and frozen it in portion sizes and ad the stuffing later when cooking it. Recipe can be cut in half for only two people.

I decided to cut the recipe in half since its only my husband and I. It was quite tasty and easy to do though for us its a meal I would prefer to eat/make on a night we get home from work on the earlier side because its a little heavy to be eating on a night we get home late. However all in all a very nice meal!