This dairy Corn Casserole, which an Israeli friend introduced to me, is delicious. Corn, mushrooms and hard-boiled are mixed with a cream sauce that has a touch of mustard in it. For a lighter version of the casserole, use less cheese and bread crumbs on top.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 ounces (50 grams) butter
- 2 tablespoons flour
- 3/4 cup milk
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces (200 grams) canned sliced mushrooms
- 16 ounces (400 grams) frozen corn, defrosted
- 2 hard-boiled eggs, chopped
- 4 ounces (100 grams) shredded Cheddar cheese
- 1/2 cup bread crumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon fresh minced parsley (optional)
Preparation:
1. Preheat oven to 350° F (175° C). Prepare a 2-quart baking dish.
2. In a skillet, make a roux by melting butter over low heat and slowly stirring in flour until completely incorporated. Cook for 2-3 minutes.
3. Slowly stir in milk, mustard, salt and pepper. If the liquid is added to the roux too quickly, the sauce will be lumpy. Stir and cook until the sauce thickens a bit. Remove from heat.
4. In a bowl, mix together the corn, mushrooms and chopped, hard-boiled eggs. Stir in the cream sauce. Mix well. Pour into the baking dish.
5. Sprinkle cheese on top. Mix melted butter with bread crumbs, and sprinkle over the cheese. Finally, sprinkle parsley on top.
6. Bake, uncovered, at 350° F (175° C) for 45 minutes.
2. In a skillet, make a roux by melting butter over low heat and slowly stirring in flour until completely incorporated. Cook for 2-3 minutes.
3. Slowly stir in milk, mustard, salt and pepper. If the liquid is added to the roux too quickly, the sauce will be lumpy. Stir and cook until the sauce thickens a bit. Remove from heat.
4. In a bowl, mix together the corn, mushrooms and chopped, hard-boiled eggs. Stir in the cream sauce. Mix well. Pour into the baking dish.
5. Sprinkle cheese on top. Mix melted butter with bread crumbs, and sprinkle over the cheese. Finally, sprinkle parsley on top.
6. Bake, uncovered, at 350° F (175° C) for 45 minutes.
