Sunday, November 16, 2008

Granny West’s Corn Casserole

I bet you have heard of corn casserole recipes before, most of them call for Jiffy Corn Muffin Mix. There is nothing wrong with the mix but those usually turn out to be more like cornbread. This recipe is pure corn. This has a sweet but savory taste to it. My Granny West made this every year for Thanksgiving. I always wondered how she came up with it. My Granny West canned corn every year and I do too. Nothing like fresh corn canned at the peak of sweetness. It is very simple but very good. Two of my favorites at this time of year. You can put this casserole in the oven along with your other sides that bake at 325’. Most of my sides are baked at 325’. Makes life a little easier. I think we all need that sometimes. Give this a try.


Granny West’s Corn Casserole

4 cans cream style corn
4 beaten eggs
4 T All-purpose flour
1 t salt
1 t pepper
1 stick of melted butter
¾ cup of sugar
9x13 baking pan

Heat oven to 325’. Place all of your ingredients in a large mixing bowl. Stir well. When mixed place into a greased 9x13 baking pan and cover with foil. Bake for 1-½ hours or until set in the middle. I uncover mine the last 30 minutes and let it brown up a little.


This is just as good cold as it is hot. I like to eat it the next day straight out of the fridge.

Cranberry Sauce and Broccoli Casserole

I really like to eat cranberry sauce. I like it with the Thanksgiving Meal but I really like it on turkey sandwiches. I make my sandwich with dressing and cranberry sauce. Sooo good!! I make my cranberry sauce the day before Thanksgiving so it has time to setup the way I like it. I hope you will try this recipe.

Cranberry Sauce
1 bag of fresh cranberries
2 cans of mandarin oranges
1-2 cup of sugar
Medium saucepan

Rinse cranberries. Place them in your saucepan. Pour juice from mandarin oranges in with cranberries. Put sugar in and stir well. Bring to a boil. Once berries begin to pop add your mandarin oranges. Cook until berry mixture thickens to a jam consistency. Usually around 30 minutes. You MUST CONTINUE TO STIR. If you don’t you will have a scorched mess. Another don’t ask issue with me. Try this recipe. You will never go back to the canned version again!


Broccoli Casserole

This is my all time favorite casserole. I can eat a huge bowl of it everyday. No, I don’t. Stop asking…. This is really a comfort food for me. This is a snap to put together. What is Thanksgiving without all of the sides???

Broccoli Casserole
2 frozen bags of name brand broccoli- thawed (I have found the off brands or cheaper brands have A LOT of stems)
2 pounds of Velveeta- melted
1 pound of Colby cheese- shredded
2 cans of cream of mushroom soup
1 stick of butter
1 small onion diced
7 cups of cooked rice (you can use brown or whites)
Salt and pepper to taste
13x9 baking dish

In a large bowl, place rice, thawed broccoli, and soup. Mix well. In a pan melt butter. Once melted sautĂ© onion until tender. Add onion to rice mixture. Melt Velveeta in the microwave. Pour Velveeta into rice mixture. Now is the time to salt and pepper to taste. Once seasoned to you liking pour into your 13x9 pan and sprinkle with shredded Colby. Bake @ 325’ for 30 minutes. Top should brown a little.

Better stop for now. I am hungry. Will post Granny West’s Corn Casserole this afternoon. Get cookin!! Or at least make your shopping list.