This week we are highlighting Amy’s Indiana Corn Casserole, one of the recipes from our original blog. Sista, I wish I had tried this years ago–it is flippin’ delicious!
You know what is really cool, besides the fact that this is a really good recipe and it was shared by one of our sisters? Well, when I was looking up images of Indiana Corn Casserole to get an idea of how I wanted to set up the food shot, the second image shown on my Google search was Amy’s! Right? I had to send her a Marco Polo and tell her. I am sure that it made her day.
Anyway, this casserole is truly a comfort food and I got really comfortable with it when I made it this week. It was actually my entree at dinner yesterday, with some watermelon for balance. This would actually be a great side dish to Heather’s Crockpot Cubed Steak.
I got a lot of compliments on this recipe–my grandson who is 8 loved it and he doesn’t even like corn– and the aroma filled the house. Another good thing was that I got to use the corn and the green peppers from our garden. I could have used our orange peppers, but I wanted the contrast of the red pepper, so I used STORE-BOUGHT. Oh my goodness. Also, I substituted whole milk plain Greek yogurt for the sour cream. I do that with a lot of recipes because I feel like it gives us a little more protein, and the tastes are so similar.
I really think this will be a family favorite recipe for us and your’s will love it, too.
And to quote Amy from her recipe post “Yes this recipe has a pound of bacon, a stick of butter…Put on your big girl panties and deal with it! Sometimes ya gotta live it up!”
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Amy’s Indiana Corn Casserole
Description
A delicious comforting casserole that will soon become a family-favorite side dish.
Ingredients
- 1 lb. bacon
- 1/2 cup butter
- 1/2 medium onion, chopped
- 1/2 cup celery, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 5 tablespoons flour
- 2 cups whole milk plain Greek yogurt
- 2 lbs. fresh corn (or frozen corn, thawed)
- salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions
- Heat oven to 350 degrees F.
- Cook the bacon, chop into bite-size pieces and set aside.
- Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until soft. Stir in the flour, then the yogurt until well combined. Add the corn and most of the bacon bits. Season to taste with salt and pepper.
- Pour the mixture into a 9 x 13-inch baking dish and sprinkle with the remaining bacon pieces and the parsley.
- Bake for about 45 minutes, until lightly browned.
