Name: Cheesy Corn Casserole
- Fine salt
- 8 ounces rotini or other small pasta
- 1 tablespoon olive oil, plus more for the pan
- 1 jalapeño or 1/2 green bell pepper, seeded and diced
- 3 scallions, thinly sliced, divided
- One (14.75-ounce) can creamed corn
- One (15.25-ounce) can corn, drained
- 2 cups (8 ounces) shredded mozzarella cheese or other melting cheese
- Hot sauce, for serving (optional)
Yield: 4 servings
- Position a rack in the middle of the oven and preheat to 400 degrees.
- Bring a large pot of well-salted water to a boil over high heat.
- Add the pasta and cook until halfway done, about 5 minutes.
- Drain and toss with the olive oil.
- Grease a 9-inch-square baking dish, preferably glass or ceramic, with oil and add the pasta.
- Stir in the jalapeño or bell pepper, and all but a small handful of the scallions. Pour the creamed corn over the pasta, add the drained corn and sprinkle with the cheese.
- Bake, uncovered, for 15 to 20 minutes, or until the cheese is bubbling and browned.
- Serve hot, family-style, with more scallions sprinkled on top and hot sauce on the side, if desired.
Comments: 10/19/2023 - I made a half recipe, though I used a full half
red bell pepper. I used Muenster cheese and frozen corn in place of canned. Gail liked
it and we had some left over.
Source: Washington Post, 18 October 2023
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