How’s your Thanksgiving menu coming? Are you one of those people that planned your menu out months ago or are you thinking that you’ve still got more than a week to pull it together? I’m not hosting this year, but I’ll let you take a guess at which of those people I would be. #planitall
Did you miss the recipe that I posted last week for Roasted Broccoli with Garlic and Parmesan? If so, go check it out and then come back, I’ll wait.
Today as promised, I have another recipe that is perfect for your Thanksgiving dinner menu.
Sometimes corn can be boring. But not today, this Corn Casserole is not boring
Grab a large bowl and combine frozen corn with stuffing and cheese and then drizzle with onion that has been sautéed in butter. Yum!
I love using Pepperidge Farm Herb Seasoned stuffing in this recipe because that’s how my mom made it. Don’t worry, they don’t know who I am or anything, I just think their stuffing works really well in this dish.
This Corn Casserole is easily prepared earlier in the day or even the day before you want to serve it and it still comes out of the oven perfectly. #score
Next Tuesday, check back in for a recap of all of my recipes that would make great additions to your Thanksgiving menu.
- 1/4 cup unsalted butter
- 1/2 cup sweet onion diced
- 1 pound frozen sweet corn
- 2 cups stuffing
- 1 cup cheddar cheese shredded
Add the butter and onion to a medium skillet over medium heat and cook until the onions are soft and translucent, about 10 minutes. Let cool slightly.
Combine corn, stuffing, and cheese in a large bowl. Pour butter and onion over the corn mixture and stir to combine.
Pour into a 2 quart baking dish and bake at 375 for 30 minutes or until hot and bubbly.
This dish can be prepared the day before and before baking, cover and refrigerate. Add an additional 20 minutes to the cook time.
Like I mentioned above, I’ve always used Pepperidge Farm Herb Seasoned stuffing for this recipe.