Friday, January 16, 2009

Gluten Free Corn Casserole- adapted from Aunt Rachelle's version

Gluten Free Friday #2
This amazing side dish serves a crowd of people and is absolutely delicious. It tastes great, is filling and is the perfect set it and forget it casserole. We serve it along side a bowl of chili, or with a taco bar. Like most of the stuff I prepare it freezes well and can be batch cooked in foil catering pans.

Ingredients:
1 can whole kernel corn (drained)
1 can creamed corn- with liquid
1 cup sour cream
1 stick of melted butter
1 10 ounces box of Gluten Free Cornbread mix- (use Jiffy if you are not GF)
shredded cheddar and Parmesan cheese for garnish

Spray the baking dish-pyrex casserole pan with Cooking Spray. Pre-heat oven to 350 degrees. Mix all ingredients into bowl and stir to combine into a wet concrete like batter. Pour into greased casserole and spread evenly. Bake at 350 degrees for about 30 minutes until set but not completely baked solid. Top with shredded cheese while still warm. This is one of CJ's favorite meals, and if there are any leftovers you can freeze it to be nuked back to life later.

2 comments:

Ellen Mrukowski said...

Hey - Did you see the gluten-free (and dairy free) dish in this month's Every Day with Rachael Ray? I made it the other night and it's a keeper! We'll be trying your recipe - the whole family loves corn :) Thanks! Ellen

LuAnne P said...

Thanks for posting this! I make the non-gluten free version often, and my Dad loves it. However, he now has to follow a gluten-free diet, so I wasn't sure if I could make this casserole for Thanksgiving. Now I'll be able to bring it today, and he can actually eat it. :-)

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