Yummy Goodness

I am in no way known as a chef or baker, but there are a few things I can make that are really good! I have a recipe for a great Thanksgiving side dish that I got from my BIL. It is very easy, which is why I am able to make it!

Scalloped Corn Casserole
This scrumptious vegetable side dish can be prepared in advance and popped into the oven after the turkey has been removed.
6 Tbs. unsalted butter, divided
4 Tbs. all-purpose flour
4 ½ cups milk
1 Tbs. sugar
¾ tsp. salt
½ tsp. pepper
3 cans (11 oz each) corn niblets, drained
3 eggs, beaten
½ cup fresh bread crumbs (from 3 pieces of bread)

Heat oven to 350. Lightly grease a 13” x 9” baking dish with nonstick cooking spray and set aside.
In a medium saucepan, melt 4 Tbs. of butter over medium heat. With a wire whisk, stir in flour and cook for 2 minutes.
Gradually add milk, whisking until smooth. Add sugar, salt and pepper. Cook 3-4 minutes, stirring occasionally, until the mixture thickens. Set aside for 5 minutes.

Place corn in a large bowl.
Pour white sauce over corn and mix well. Stir in beaten eggs until thoroughly combined.
Transfer entire mixture to baking dish.
Sprinkle bread crumbs evenly over the corn.
Cut remaining 2 Tbs. butter into small pieces & use it to dot the top of the casserole.
Bake 45 minutes until top is golden & a knife inserted in the center comes out clean.

This recipe and many more will be part of Heidi's Thanksgiving Idea Exchange this Sunday, November 23 at Foxgloves, Fabric & Folly. She is looking for great tablescaping and centerpiece ideas also. There is no Mr. Linky for this event. If you'd like to participate, email Heidi with your recipe and your blog URL before Sunday. If you are submitting a tablescape/centerpiece, send her the URL to that specific post. We'll get lots of great ideas on Sunday; hope to see you there!