The Doris Project (TDP) Week 40: Corn Casserole

04aCornCasserolebfLOThis week’s Doris Project was a challenge.

The recipe, hand written on a scrap of paper, carried only the barest of instruction: ingredients, oven temp, and time; no mention of what to do or how to assemble the casserole. And then, there was the whole concept of the casserole; canned corn, uncooked macaroni, Velveeta, and a stick of butter?!?

It was gonna be good, or it was gonna be a disaster…

01aCornbfLOAs it happens, it was good; wicked good, even, and I ran it by two of the harshest food critics available anywhere, the young Misses D, who both, after saying it was pretty skeevy (Parker made a reference to “skunk spit”, I believe) went back for several more tastes before deciding that, while it was no Kraft Dinner, it’d do.

Basic Recipe:
•1 can cream corn
•1 can whole kernel corn (undrained)
•1 cup cubed Velveeta
•1 cup uncooked macaroni
•1 stick butter (melted)
•Salt & pepper to taste
(I used the amounts listed below)

03bReadyToBakebfLOI added:
•4 oz jar of pimientos, drained
•1/4 tsp salt
•1 tsp black pepper
•1 tsp dried parsley
•1 tsp dried chives

The method couldn’t be simpler: heat your oven to 350º, then combine all of the ingredients together in a two quart casserole.

Cover and bake for one hour.

Uncover, give a stir to blend the cheese in a bit, and serve.

06aCornWingsbfLONow, corn and cheese (well, cheez food) and pasta combine to make for a really nice dish, but it’s mebbe not the kind of thing you’re gonna want to serve every single day. I was thinking of this as a ‘festival food’ – suited for holidays and special occasions – and, while we and the Misses D (and daddy) enjoyed our cheesy (in a good way) macaroni and corn, and then Rich and I quite liked the leftovers with some Buffalo and Sherry Peppers Chicken Wings, I’m thinking this recipe would be a pretty darned terrific addition to our Thanksgiving table.

Try a batch yourself and see if you don’t agree…

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