Posted by: Erica Retrochef | June 23, 2014

Cornoodle Casserole

recipe

Feeling patriotic? Not feeling patriotic, but want your dinner table to look patriotic?

For either scenario, we’ve got a recipe that fit your needs with some “star-spangled country corn.” Because if you’re going to be serving a creamed corn casserole at your Independence Day picnic, by golly it better have red pimiento stars on top. Anything else is just un-American, and clearly a sign that commies have infiltrated your kitchen.

CORNOODLE CASSEROLE

6 oz. noodles
1 cup cottage cheese
1/2 cup sour cream
1/2 cup chopped onion
2 tbsps. finely cut parsley
2 tbsps. chopped pimiento
1 tbsp. Worcestershire sauce
1 tsp. salt
Dash cayenne
1 #303 can DEL MONTE Golden Cream Style Corn
Butter

Cook noodles in salted boiling water about 15 minutes. Mix cheese, cream, onion, parsley, pimiento and seasonings with hot drained noodles. Butter 2-qt. casserole; spread half the corn on bottom. Season with salt and pepper. Add noodle mixture. Spoon remaining corn in center, season, dot with butter. Cover; bake in moderate oven (350°F.) about 40 min. Garnish with pimiento stars if desired. Serves 6.

ingredients

This is a very dairy-heavy recipe — really putting the “cream” into “creamed corn,” I suppose. We’ve chosen an evening when Lactose Intolerant Girl isn’t home. (She was even happier to be having a sleepover when I described this to her.)

boiling

The first step is getting the boiling started, so the noodles can cook while everything else gets measured out.

corn-one

Half the creamed corn is just dumped straight into the bottom of the casserole dish.

noodle-stuff

The interesting stuff all gets mixed with the noodles.

noodles

And the goopy, slightly spicy noodle layer gets dumped on top of the corn.

corn-two

Seriously: despite this being called a corn casserole, the corn is more like decoration than part of the dish.

butter

Because there isn’t enough fat in the sour cream, we need to dot the top with butter.

casserole

Well, once it’s all baked, and some pretty pimiento stars are scattered on top, it doesn’t look too terrible. Doesn’t look to great, either, but it’s nice to be optimistic about these things…

serving

This is greasy and a little weird, but surprisingly flavorful. I expected it to be really one-note, but the onion and Worcestershire and paprika helped it taste decent instead of terrible. The pimiento was totally pointless, but hey — it’s pretty!

Festive and weird, this was shared on Flickr by saltycotton


Responses

  1. Hmm. This looks kind of awful, but that might be because I don’t like creamed corn. Plus, the recipe makes me think “Ol’ Zeb caught his daughter cornoodling with the hired man in the barn.”
    Absolutely stellar pimento stars, though!


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