Over A Cup: Making a corn casserole | CraigDailyPress.com

Over A Cup: Making a corn casserole

Diane Prather

Diane Prather

This week Shirley Stehle, of Craig, called to tell me how she makes chokecherry jelly. (Shirley and I have had some nice chats about recipes before. It's always good to hear from you, Shirley.) Shirley uses half apple juice and half chokecherry juice and one package of pectin. She tests the jelly for "doneness" by the way it sheets off the spoon. (My mother used the same method.) Shirley agrees with other readers — jelly will sometimes set up if left for awhile.

I picked some berries and froze them. I'm hoping to get some time to make jelly one day soon. Thanks to all of the readers who called in with tips about making chokecherry jelly.

It's early Friday morning as I'm typing up this column. It has rained so much out this way that there are puddles all over the place. After this weather clears, there's sure to be a killer frost so I'll be picking more produce from the garden this evening. We have lots of corn that has gotten pretty mature. I hunted up a recipe that can make use of some of the corn cut from the cob.

If you don't have garden corn, you can use frozen corn or canned corn (drained) for this recipe. I'm not sure where I got the recipe; I've had it awhile.

This recipe can be cut in half.

Surprisingly, because I planted the garden late this year, I'm harvesting banana squash. It's my favorite kind of winter squash. Next week's column will feature my own recipe for cooking the squash. In the meantime, do any of you have favorite recipes for squash dishes?

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If you have recipes that you would like to share, write to me at P.O. Box 415, Craig, CO 81626 or call me at 970-824-8809.

Corn Casserole

■ 2 cups whole-kernel corn

■ 1/2 teaspoon salt

■ 2 beaten eggs

■ 1/2 cup chopped green chilies (divided)

■ 4 slices bread

■ 1/2 pound shredded cheddar cheese (divided)

■ For the white sauce:

■ 2 tablespoons melted butter or margarine

■ 2 tablespoons flour

■ 1 cup milk

Butter a 2-quart casserole dish. Set aside. Preheat the oven to 325 degrees. Make the white sauce by first mixing the flour and melted butter together; stir in the milk. Cook over medium heat, stirring so it won’t burn, until the sauce thickens. Remove from heat and set aside. Tear the bread into large hunks. Mix the corn and beaten eggs together. Add the bread and salt. Stir the corn mixture into the sauce. Put half of the corn mixture into the casserole. Add ¼ cup of the green chilies and ¼ pound of the cheese. Make another layer with the corn, remaining chilies and the remaining cheddar cheese on top. Bake at 325 degrees for 1 hour.