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Corn Casserole

Corn  Casserole
Corn  Casserole

Corn  Casserole
Serves: 4-6
Cooking time: 1 hour

* 30ml butter
* 1 onion, chopped
* 1 tsp garlic, crushed
* 3 baby marrows, grated
* 2 cans whole kernel corn
* 100g sundried tomatoes
* 6 eggs, lightly beaten
* 3 cups milk
* 3/4 cup mielie meal
* 1 cup ricotta cheese
* 2 tsp oregano
* Salt and pepper to taste
* 250ml grated Parmesan
* 250ml dried breadcrumbs

1. Preheat the oven to 180°C and grease a baking dish. Heat half the butter in a large pan, and fry the onion and garlic till tender. Add the baby marrows and cook for a few more minutes. Stir in the corn and chopped tomatoes, including the oil from the packet. 
2. In a bowl, whisk the eggs and milk. Gradually whisk in the mielie meal, then the ricotta, oregano, salt, pepper and Parmesan. Stir this into the corn mixture. 
3. Carefully pour into the baking dish and bake for 20 minutes. 
4. In a bowl, combine the breadcrumbs with the other half of the butter. Remove the dish from the oven and sprinkle the breadcrumbs over the top. Bake for about 30 minutes or till the top is brown. Serve with steamed veggies.

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