Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
French Gulch Corn Casserole
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter or margarine
3/4 cup onion, minced
1 medium red bell pepper, seeded and diced
2 cans cream-style corn
1 tablespoon fresh cilantro, chopped
1/3 cup tomatoes, peeled and seeded
2 tablespoons cornstarch, MIXED WITH
2 tablespoons water
1/2 cup sharp Cheddar or Monterey Jack cheese, shredded
directions
Melt butter in a frying pan over medium-high heat. Add onion and bell pepper. Stir often until vegetables are limp, 5-8 minutes.
Remove from heat and mix in corn, cilantro, tomatoes, cornstarch mixture, and salt and pepper to taste.
Scrape mixture into a shallow 1-1/2 quart casserole. Sprinkle with cheese. Bake in a 350 degrees F oven until bubbling around edges, 30-40 minutes.
added by
SushiMonkee
nutrition data
199 calories, 8 grams fat, 32 grams carbohydrates, 5 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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