Corn Casserole

If you're familiar with my Blog you know that The Hippy in the Kitchen loves a good Corn Casserole........all of them. I have no idea what number this one is but I still love it.

Here's what you'll need:
Preheat the Oven to 350 degrees
A 9" X 13" Casserole Dish

1 Box of Jiffy Cornbread Mix
1/2 C Butter, melted.
1 Can of Whole Kernel Corn, drained.
1 Can of Cream Corn
2 C Shredded Sharp Cheddar Cheese
1 Egg
1/2 C Sour Cream + additional for Garnish.
1/2 tsp
1/2 tsp Onion Powder

In a Mixing Bowl:
Cornbread Mix
Butter
Kernel Corn
Cream Corn
1 C Cheddar Cheese
Egg
Whisk Well.

Add:
Garlic Powder
Onion Powder
Whisk well.

Top it with Dollops of Sour Cream.
Swirl it with a spoon. Do not mix.
Sprinkle evenly with remaining Cheddar Cheese.
Do not mix.

Bake 40 - 45 minutes.
Top individual servings with a Dollop of the remaining Sour Cream.

Enjoy!
Peace in the Kitchen.

Sweet Onion Casserole

I have so many recipes using Onions. I have an entire Cookbook dedicated to them.
Here's my latest recipe with Onions.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A 2 qt. Casserole Dish. I have a favorite Bram that I use for Casseroles and Gratins.
Vegetable Cooking Spray
2 tbs. of Vidalia Sweet Onions, large chop. You'll see them in my photos here.
3 TBS Flour
2 C Heavy Cream
Salt and Pepper to taste.
1/2 C Crushed Ritz Crackers
2 TBS Butter, melted.

These are the cut Onions. They're cut minimally and then I pick apart the Petals.

I sprinkle the flour using a small Sieve.

Fresh Ground Black Pepper and Ground Sea Salt.

2 Cups of Heavy Cream distributed evenly.

Crushed and Buttered Crackers distributed evenly.

Baked!

In the Casserole:
Onions

Add:
Flour, sprinkled evenly over the Onions. I use a small Sieve. Do Not Stir.
Salt and Pepper to taste. Do Not Stir.

Add:
Cream evenly. Do Not Stir.

In a Small Bowl:
Crushed Crackers
Melted Butter
Mix well.

Sprinkle the top evenly with the Cracker Mixture.

Bake 45 minutes.

Enjoy!
Peace in the Kitchen!

Spinach Tortellini Soup

I made a new Soup. We have decided that this is one of our favorites. We make if often,. It's like a Gourmet Country Soup that you'd order at a restaurant in Tuscany, Italy.

Here's what you'll need:
A Soup Pot
8 C Water flavored with 6 TBS of Better Than Bouillon Vegetable Base. You can also use Vegetable Bouillon if you don't have access to Better Than Bouillon.
2 TBS Olive Oil
2 TBS Minced Garlic, from a Jar.
1 - 14 1/2 oz. Can of Diced Tomatoes.
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 - 9 oz. package of Cheese Tortellini.
1 - 8 oz. package of Fresh Spinach.

Fresh Shredded Parmesan Cheese for Garnish.
Herbed Croutons for Garnish (Buy them or make your own). I make them from French Baguette Slices brushed with Olive Oil, sprinkled with Herbes de Provence and Baked in a low oven (250 degrees) just until Golden Brown.



In the Soup Pot on Medium Heat:
Oil, until Hot.

Add:
Garlic
Sauté 1 - 2 minutes.

Add:
Tomatoes with Juice
Water (Broth)
Oregano
Basil
Stir to combine well.
Bring to a Boil Uncovered.

Add:
Tortellini
Return to Boil
Cook 9 minutes.

Remove from Heat.
Add Spinach.
Stir to combine well.

Top individual servings with:
Croutons
Parmesan Cheese

Enjoy!
Peace in the Kitchen!