It’s a cheesy variation on a holiday standard! Corn Casserole with Three Cheese Blend

http://www.kraftrecipes.com/recipes/corn-casserole-three-cheese-blend-126195.aspx

Kraft says this one is trending in Arkansas.  It’s a cheesy variation on a holiday standard!

Corn Casserole with Three Cheese Blend

 

Prep Time: 15 minutes

Total Time: 1 hour  10 minutes

Servings: 12 servings, 1/2 cup each

Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix.

2 eggs, beaten

1 can (15 oz.) cream-style corn

1 package (10 oz.) frozen whole kernel corn

1 package (8-1/2 oz.) corn muffin mix

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1/8 tsp. ground red pepper (cayenne)

1 package (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

4 green onions, sliced

4 slices cooked OSCAR MAYER Bacon, crumbled

 

Make it

Heat oven to 375°F.

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-quart casserole sprayed with cooking spray.

Bake 40 minutes. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 minutes or until lightly browned

Lemon-Almond Tea Bread

Lemon-Almond Tea Bread
Yield: Makes 1 (8-inch) loaf
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar
1/2 teaspoon almond extract

Preparation
Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract. Spoon batter into greased and floured 8- x 4-inch loaf-pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.
Southern Living
OCTOBER 2004

[from_the_kitchen] Chicken Pot Pie with Green Beans in a Cream Sauce

 
 [from_the_kitchen] Chicken Pot Pie with Green Beans in a Cream Sauce
 

 

Remember, chicken and turkey can be used interchangeably most recipes.

Chicken Pot Pie with Green Beans in a Cream Sauce
This recipe makes a very good chicken pot pie. Of course it’s going to be good with a creamy white sauce and a flaky, buttermilk biscuit topping. This is made with fresh green beans but could also be made with carrots and peas or corn and beans, whatever fresh vegetables you have available. Feel free to experiment with your spices and herbs. This recipe calls for sage, thyme, and tarragon and marvelously complements the green beans but we can’t wait to try sage and savory.

You can make your biscuit topping from scratch using this recipe or you can use one of our biscuit mixes.  Of course a biscuit mix will save you time and you can choose between Buttermilk Biscuits, Sour Cream and Chive Biscuits, and New England White Cheddar Biscuits.

Ingredients

1 medium onion, diced
1 stick of celery, sliced
4 tablespoons butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups cream
2 1/2 cups cooked chicken, cubed
2 teaspoons dry crushed sage
1/2 teaspoon dry thyme
1/2 teaspoon dry tarragon
2 1/2 cups fresh green beans, snipped and sliced
salt and pepper to taste

For the topping:

2 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons butter
3/4 cup buttermilk

Directions

1. Sauté the onion and celery in butter in a large skillet until it is tender. Remove the pan from the heat.

2. Place the 1/3 cup flour in a small bowl. Add the cream a little at a time, stirring after each addition until you have a smooth paste. Continue adding the rest of the cream.

3. Add the cream sauce and chicken broth and reheat, stirring frequently, until the mixture just starts to simmer and becomes thickened. Add the chicken. Add the sage, thyme, and tarragon. Salt and pepper to taste. (The salt required will vary depending on the salt content of the broth.)

4. Parboil the green beans until they are bright green but not quite tender. Add the green beans to the chicken mixture. Place the chicken and bean mixture in a greased 2 1/2-quart casserole dish.

5. Preheat the oven to 400 degrees.

6. For the topping, mix the flour, baking powder, salt, and baking soda together. Cut the butter into the dry ingredients with a pastry knife. Add the buttermilk. You should have a thick batter, almost dough-like. Spoon the batter over the hot chicken mixture.

Baker’s Note: Alternately, you can roll a top crust. Add enough flour to make a thicker dough and knead the dough together with your hands. Roll it flat with a rolling pin to the size and shape of your pot pie. Use the pan or the lid to the pan to trace and trim the dough. Set it on the filling. Cut several sits with a sharp knife to allow steam to escape. Make a biscuit or two from any trimmings and bake with the pot pie.

7. Bake for 20 minutes or until the top is a golden brown.