Name: Cheesy Corn Casserole

Ingredients:

• 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)

Instructions:

• 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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