Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, April 27, 2019

Southwest Corn Casserole

Southwest Corn Casserole

My mother-in-law gave us the recipe for Corn Casserole. It is so popular that one of my cousins gave us a wedding gift of a glass casserole dish with a lid and a carrying case so that she could get this stuff warm at holidays. I am not a big ‘crushed crackers, cream of anything soup’ sort of cook. However, for potlucks we make exceptions. And really this tastes so good.

This Easter my sisters decided we would have a taco bar rather than the usual ham and mac-n-cheese. Such a good idea. I decided to change up my M-I-L’s recipe to give it more of a Southwestern flair. Such a success. I will do this again.

I used a food processor to cut up the veggies. I also froze the butter and used the food processor to slice it into thin pats before I placed it onto the cracker crumbs. I will definitely do that again, too. But all of this can be done with a knife. I substituted crushed corn chips for of part of the crackers. You can choose to do that or not. Instead of frying and crumbling 8 pieces of bacon, I just bought the precooked pieces you can find in the salad dressing aisle. You could also omit the bacon and use cream of corn soup if meat isn't your thing.

You can make this up to step five, cover it and refrigerate it overnight. Remove it from the fridge 30 minutes before you want to bake it to allow it to come to room temp. Then top it with crackers and bake.

Servings:  8-10 side dishes
Time: Time:  Active time: 10 minutes; Cook: 45 minutes, casserole in in a little over an hour
 Hardware:  Measuring cups, knives, cutting board, food processor (optional), can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass baking dish


  • ½ cup finely chopped celery
  • 1 cup finely chopped green pepper
  • 1 cup finely chopped onion
  • ½ cup grated cheddar cheese
  • 1 cup sour cream
  • 2 cans of Mexican corn, drained
  • 1 can of shoe peg corn, drained
  • 1 can of cream of bacon soup
  • ½ cup crumbled bacon (about 8 slices)
  • 1 tablespoon taco seasoning
  • Cooking spray

  • 1 sleeve of Ritz crackers, crushed
  • ½ cup crushed corn chips (optional)
  • 1 teaspoon chili powder
  • 1 stick of butter, sliced thin

  1.  Preheat the oven to 350°
  2. Chop the veggies-the smaller the better. Drain the corn. Set everything aside.
  3. Spray the dish with cooking spray
  4. Mix all the casserole ingredients together.
  5. Pour the corn mixture into the cooking dish.
  6. Crush the crackers and corn chips. Mix them together with the chili powder. Slice the butter as thin as possible. This is easier if you freeze it first.
  7. Sprinkle the cracker mixture over the casserole.
  8. Place the pieces of butter evenly over the crumbs.
  9. Bake for 45 minutes.
  10. Allow the casserole to cool slightly before serving warm.

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