Anything with corn is always a yes in my book! And you all know how much I love casseroles. That’s how this magnificent Cheesy Corn Casserole idea came about! This corn casserole recipe includes a whole box of cornbread mix so you get a nice, thick dish with all the “comfort-food” feels. For a full, yet incredibly easy dinner, I love making this corn casserole alongside my Boneless Ribs and Bacon Brussels Sprouts.
As you all know, we’re in the midst of a global health pandemic and many states are currently on lock down here in America. For those who are looking to make a meal without having to venture out to the grocery store, I can tell you that a majority of the ingredients in this corn casserole recipe are pantry items with long shelf lives. The rest are basic ingredients like eggs, butter and cheese that you might already have on hand. I’m hoping the simplicity of this dish will help those who are stuck at home right now and looking for something delicious to make!
Other than simple ingredients, I also favor recipes with easy and short prep times. That’s exactly what you get with this corn casserole. You just dump all the ingredients in a large bowl, mix them all up and then pour into a deep baking dish. You’ll then bake it at 350 degrees for about 40 minutes! Below is a link to the deep baking dishes I always use! This set comes with two sizes. For this recipe, I used the 9 x 13 inch dish.
Fresh out of the oven, this corn casserole looks and SMELLS amazing! With its vibrant color, it’ll brighten up any dinner table and make the perfect side dish. If your family is anything like mine, it’ll probably be devoured in no time. I hope you all enjoy this super-simple-scrumptious corn casserole recipe (say that 5 times fast)! c(=
CHEESY CORN CASSEROLE RECIPE
Pyrex Glass Baking Dish
Sterilite Covered Mixing Bowls
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Did you know it doesn’t have to be cranberry season in order to make this Cranberry Orange Bread? You can make it ANY time of year with the little trick I came up with. I noticed that a lot of big named grocery stores in my area don’t carry fresh cranberries outside of the holiday season. Some don’t even carry frozen cranberries if you can believe it. So, when I found myself in a pickle searching for some cranberries in the store, I turned to the one aisle that never lets me down: canned goods.
That’s right, the cranberries you see mixed into this bread were entirely canned. I know what you’re thinking. Canned cranberries usually come in a weird jelly sauce form. While this is totally true, I found that if you simply pour the contents of the canned cranberries into a colander and run them under cold water mixing with your hands, the thick sauce will wash away and you’ll be left with an abundance of perfectly good cranberries that you can use for baking!
For those that are curious, here are some of the awesome products I used to make this recipe:
I’ve made this Cranberry Orange Bread with both fresh and canned cranberries and the results are the same every time. Once the bread is baked, you won’t be able to tell the difference between what kind of cranberries were used. The result is a moist, sweet loaf of bread that you can eat for breakfast or use to satisfy that sweet tooth! Cranberry and Orange is such a classic taste combination that you have to experience to understand. Go ahead and give this Cranberry Orange Bread recipe a try and let me know your thoughts in the comments below!
CRANBERRY ORANGE BREAD RECIPE
PRODUCTS USED IN THIS RECIPE:
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I have spent the last few years learning how to make the perfect Corned Beef recipe in order to impress the Irish family that I married into! And I think I’ve finally mastered the art of corned beef. I originally used to cook the corned beef and vegetables in the slow cooker but once I tried the oven-baked method, I found it to be preferable. The corned beef comes out just as tender and flavorful with a much shorter cook time.
A Little History About Corned Beef
Although Corned Beef and Cabbage is typically eaten as a tradition on Saint Patrick’s Day here in America, did you know that is NOT actually the case in Ireland? So why do people in North America seem to relate corned beef to the Irish holiday? When the Irish first immigrated to America, they couldn’t afford the high prices of certain meats such as bacon (which is what they were used to eating back in Ireland on Saint Patrick’s Day). So, they searched for a cut of meat that was just as flavorful but with a lower price tag. That’s where the corned beef came into play. Since corned beef is brined with large crystals of salt (the size of “corn” kernels) it preserves a savory, salty flavor once it’s cooked to tender perfection.
Tips for Oven-Baked Corned Beef
When baking the corned beef in the oven, I still like to pour beef broth into the baking dish. It’s not completely necessary and you can definitely choose to skip it, but I have found that the beef broth is the trick to ensuring the brisket stays juicy and tender. It also helps cook the vegetables faster during that last hour of baking.
For me, baking the corned beef in the oven always reminds me of baking a ham. The steps are very similar:
The first two hours of baking will include the corned beef brisket with its juices, seasoning and onions. You will then temporarily remove it from the oven to discard the onions and any extra fat that may have fallen into the liquid. You can leave the broth surrounding the brisket and finally add all the vegetables to the pan as well. I used a 9 x 13 inch glass baking dish and it was able to fit all the vegetables and the corned beef perfectly. You can then return it to the oven (UNCOVERED this time) for the last hour of baking.
Here's a link to the glass baking dishes I use all the time for recipes like these:
My mother-in-law taught me that you can’t have corned beef and vegetables without some rye bread, butter and extra mustard! I can’t say no to that. You can make some amazing corned beef sandwiches with that combination of ingredients which is what my husband and I will usually do. Cover a slice of corned beef with some whole grain mustard and add a few pieces of cabbage on top for a satisfying sandwich creation. Or simply have the buttered rye bread on the side! This is one meal that’ll definitely have you coming back for seconds.
OVEN-BAKED CORNED BEEF WITh VEGETABLES RECIPE
Pyrex Glass Baking Dish
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To this day, my mom’s Kofta Meatballs are one of the most delicious dishes at any Egyptian get-together! Once you go in for one, you won’t be able to stop. I could finish off a whole platter on my own, and luckily, I can do just that now that my mom taught me how to make them. It’s an incredibly easy recipe, with incredibly flavorful results.
The simplicity of this recipe comes from the fact that you can use a food processor to mix all the ingredients at once. The food processor will work to mince all the vegetables and then blend the ground beef in evenly. Afterwards, you’ll form the meatballs and pop them in the oven for about 25 minutes! Or if you prefer the kebab style, you can easily wrap the beef mixture around some wooden skewers and bake those instead.
The ingredients are so simple but when combined, they yield the most flavorful meatballs you will ever taste. So much so, that no sauce or gravy is needed. But it’s highly recommended to serve these with hummus and pita bread for the ultimate Egyptian meal. I’m hoping to get a good hummus recipe on my site soon, so stay tuned. But in the meantime, give these classic Egyptian Kofta Meatballs a try!
Egyptian Kofta Meatballs Recipe
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.