Corn and Cheese Casserole

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* Exported from MasterCook *

 

Corn and Cheese Casserole

 

Recipe By : New Recipes from Moosewood Restaurant, page 107

Serving Size : 4 Preparation Time :0:00

Categories : Cheese And Eggs Main Dish

Mexican Moosewood

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 eggs

3 tablespoons unbleached white flour

1/2 cup heavy cream or half-and-half

1 cup milk

1 tablespoon honey (optional)

1/2 teaspoon salt

dash of black pepper

1 teaspoon dried dill

2 tablespoons fresh parsley -- chopped

2 cups corn, fresh or frozen

2 tablespoons butter

2 cups onions -- diced

1 large carrot -- grated

1 small green pepper -- chopped

1 cup sharp cheddar cheese (3 ounces) -- grated

2 cups Salsa Cruda* or Hot Sauce** (optional)

 

Combine the eggs and flour in a blender. Add the cream milk, honey, salt,

pepper, dill, parsley, and half of the corn and blend. If you do not have a

blender, whisk together all the above ingredients except the corn.

 

Preheat the oven to 350°

 

Sauté the onions in the butter until translucent. Add the carrots and peppers.

Sauté the onions in the butter until translucent. Add the carrots and peppers.

Sauté until tender, about 5 minutes. Stir in the remaining corn and then the

blended ingredients and the cheddar cheese.

 

Pour into a buttered 9 X 12-inch baking pan and bake uncovered about 35 minutes,

until golden. Test the custard by inserting a knife in the center. If it comes

out clean, the casserole is ready.

 

Serve in squares, topped with Hot Sauce or Salsa Cruda if desired.

 

*Salsa Cruda recipe entered separately

 

** Hot Sauce recipe entered separately

 

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