Native Corn Casserole....

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HEY!! I'M HUNGRY!!

Let's try some more native cookin'....

This is served as a main dish, for 4-5 people.

3 cups of sharp cheddar, or Monterey Jack, or similar grated cheese
6 slices or whole wheat bread, ripped up into pieces
1 pound canned cream corn
1 cup of whole kernel corn
3 beaten eggs
1/4 cup hopped onion
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp dry yellow mustard.
a couple of shakes from a tabasco sauce bottle

Fry up the celery and onion, and in a casserole dish, layer the bread on the bottom - next, the veggies, then the cheese - pour the creamed corn on top of all of this, then the beaten eggs over that. Let it stand for about a half-hour, then bake at 350 for an hour, placed in a pan of hot water.

As a main course dish, this supplies about 40% of the minimum daily requirement of protein.... if you dont mind crunchy stuff in your casserole, you can increase this to well over 50% by adding 3/4 cup of sunflower seeds.


Pretty cool, huh? That's it for today.... see y'all next time! ^_^

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