Corn Casserole

I love old cookbooks, the older and funkier, the better. I also love when I get a cookbook from a thrift or antique store and there are recipes tucked in the pages. This cookbook is the best of both worlds. It is an old cookbook and in the front are envelopes filled with clipped and hand written recipes. I was so excited to go through them all.



Here is what the actual cookbook pages are like, it seems like this was a build it over time kind of book, where you would get mailed new sections.



I decided to try one of the more simple recipes and I love a good casserole, so this was my first pick from this book. I cut this recipe in half.


Preheat your oven to 350 degrees and lets grab some ingredients.


You need some corn, ground meat - I used chicken to lighten it up from the original recipe, tomatoes, green pepper, shallot or onion, an egg, bread crumbs and butter.


Chop up your veggies and melt your butter. You can also see my favorite seasonings hanging out in the back, garlic and paprika. I added those guys to the chicken while it cooked for some more flavor.


Break your egg and whip it up.


Combine your breadcrumbs and some butter to make the topping.


Now lets start cooking! Melt your butter in the pan.


Add in your meat, onions and pepper. You can add some garlic or other seasoning here if you want also.


Cook the ground meat until it is all browned.


Stir in the egg.


Make a layer of corn, I had a lot less corn than I thought, but that is ok. I was just cooking for me so it didn't have to be perfect.


Layer half of the meat mixture on top of the corn.


Add half of the tomatoes.


Repeat the layers and top with the bread crumbs. You can season the bread crumbs if you'd like as well. I am all about adding in flavor where I can.


Bake this for an hour and you are ready to eat!


This was tasty and unlike a lot of the old school casserole recipes there were no cans of soup involved. I am looking forward to trying more recipes from this fun little cookbook.