Kay's HAPPY Jalapeno Corn Casserole:
1 cup uncooked white rice
1 onion, chopped
1 green pepper, chopped
1 cup chopped celery
1/2 cup butter or margarine, melted
1 tablespoon sugar
1-2 jalapenos chopped, finely
2 cans cream style corn (17 oz. can)
1 cup (4 oz.) shredded cheddar cheese (could use Pepper Jack)
(Optional- Green pepper rings, red cherry tomato halves, parsley sprigs....For decoration!) You don't HAVE to put a face on it like I do!
Cook the rice, set aside.
Melt the butter or margarine and saute the onion, green pepper and celery until vegetables are tender. Combine rice, sautéed vegetables and the next 4 ingredients, stirring well. Place into greased baking dish and bake at 350 for 40 to 45 minutes.
That's it! I sometimes make this into two smaller casseroles. So if you are thinking that my photo shows a 2 quart casserole dish, you are correct! By the way, this recipe is one that I have made for years, it is from the Southern Living 1983 Annual Recipes! And my casserole dish was a gift from my sister when Richard and I got married in June of 1983! I still have it, it is a brown glass casserole dish and it fits inside a wicker basket, very useful to transport a hot casserole. (It has a glass lid also, but hey, had to take that off to take the photo, didn't I? HA!)
If any of you make this, please let me know! The only thing that I sometimes change with this...I will use 1/2 green pepper and 1/2 red pepper...just because I like the color!
I don't like a lot of jalapenos, so sometimes I only use 1/2 of a jalapeno pepper, you just make it to YOUR taste.
It is a sin to tell a lie... so be sure it's true. Anyway I am going to try this but I do not know when. I make my menu a month at a time so I cannot always incluse everything I want.
ReplyDeleteA month in advance, that is very admirable. You must be very organized, I am envious!
DeleteWhat a lovely way to present a dish, Kay! Although coming from you, it could have also been in the shape of a Herz :-)
ReplyDeleteI wonder...if I have some red pepper could I make it into the shape of a heart? Stay tuned! :-)
DeleteI'm not a big jalapeno fan so I don't think I'll make it myself but it certainly does look happy!
ReplyDeleteI also am not fond of jalapenos, this is the only time I buy them, just for this dish. I have tried to make this without it, but it needs it. It is a bit bland without it, but I find just a bit is just right for me!
DeleteIt sounds so good, i'd have to use less jalapeno and have hot sauce on the table for those who want it spicy. Too many varied tastes on that issue in my family!
ReplyDeleteI know what you mean...my sister in law wants me to put in 4 or 5 jalapenos in this dish!
DeleteI've never made this, but I think I might just have to. It looks and sounds delicious!
ReplyDeleteMy family seems to like it. Come to think of it, I might cut back on the butter some, it depends on the size of the veggies!
DeleteI do love corn casserole, but I'm not one to enjoy anything that's spicy hot!
ReplyDeleteI am not a spicy or hot fan either! However, this casserole is better with that bit of finely chopped jalapeno, I have made it without and it's not as good. Happy Thanksgiving!
DeleteThe photo of your casserole brought a smile to my face and I'm sure it does to anyone lucky enough to eat it! I've slowly come to enjoy spiciness more and more and am up to about medium salsa heat. My daughter is making Ina Garten's Sagaponack Corn Pudding for thanksgiving this year. I've never had it before and am curious. https://barefootcontessa.com/recipes/sagaponack-corn-pudding
ReplyDeleteI looked up Ina Garten's recipe and it sounds good. Let me know how it turns out!
DeleteI can JUST about eat medium salsa, but mild is more my speed!
Love the smiley face on this dish!
ReplyDeleteAll the best Jan
I don't think I ever got over playing with my food!
Delete