The ingredient for this week was cream style corn. Rarely would you find that in my cupboard, but I was willing to give it a try. I decided to dig through my "family cookbooks" to see what I could find.
In the Tormanen family cookbook, I found a recipe for Corn Squash Bake -
1/4 c chopped onion
1 stick melted butter
1 can cream corn
1 (10 oz) pkg frozen squash
1 1/2 sleeves crushed saltine crackers
3/4 c shredded cheddar cheese
1/4 c shredded mozzarella cheese
1 c French onion rings
Saute 1/4 cup chopped onion and 1/2 stick butter.
Add corn, squash, and 1 sleeve of crushed saltine crackers. Cook until squash is well mixed into corn mixture.
Mix in 3/4 cup shredded cheese (save about 1/4 cup for top).
Place in a 2 quart baking dish.
Cook in a skillet 1/2 stick of butter, 1/2 sleeve crushed saltine crackers and French onion rings. Place on top of corn bake.
Bake 350 uncovered for 20 minutes.
It didn't specify in the recipe when to put the 1/4 cup of saved cheese on top. I added it before baking - I might try next time to add it after 15 minutes.
I wasn't able to find frozen squash, so I baked an acorn squash and used that.
I really enjoyed the blend of the corn and squash taste - I'll most likely try this recipe again.
It doesn't look much different than my corn and cabbage dish from 2 weeks ago does it!?
You can find more recipes using cream style corn over at Patchwork Times.
Oh dear - I see the ingredient for next week is Tofu! I may wimp out on that one!