Corn Casserole

So I got inspired today thanks to a post I did yesterday on Facebook. It asked-- "what is ONE Thanksgiving food that makes you lose all control?" Two of my friends brought up cornbread casserole. I had to think about this for minute but realized this is what I've always known simply as corn casserole. 

Corn Casserole is a staple for holidays with my mom . And she'll often whip it up for a cookout as it's easy and everyone eats it up.

I'm not sure I've ever made it, to be honest. We like Jiffy Muffin Mix and we like corn. So today I thought in the spirit of Thanksgiving week, I'm making Corn Casserole!

I skipped the butter and used an easy pre-portioned substitute for the sour cream.  A carton of plain greek yogurt. Also knowing that my family inhales anything with corn, I wanted to add a little color (*cough* spinach) into it as well. I grabbed a handful from my freezer (freeze your fresh spinach!) and crumbled it into the batter. Another fun way to get extra nutrition. And adds variation to this "yellow" recipe. 

Mix it all together and bake to golden brown.  I used a 9x9 baking dish and it's actually a little thicker than my mom's. This is also likely to the greek yogurt, just shy of a cup, which is usually the traditional amount of sour cream.  But no complaints here. In fact, more compliments than anything!  My husband noted that it's more like cornbread on top and then soufflé like on the inside. Yum!

Healthier, easier AND all the taste you expect. 

Enjoy!

xo, 

Brit

Corn Casserole 

Ingredients:

1 carton of plain greek yogurt (individual size, 5.3 oz) 

1 egg

1 can creamed corn

1 can sweet corn (drained)

1 box Jiffy Corn muffin mix

1 cup of crumbled spinach 

Dash of salt and pepper, optional 

Instructions:

1. Preheat oven to 350 degrees and spray 9x9 casserole dish with non-stick spray

2. Pour all ingredients, except spinach, into bowl and mix until well combined. Crumble spinach into mix and stir in. 

3. Pour into baking dish and bake for 45-55 minutes, or until top is lightly golden brown 

Notes

• A friend highly recommends topping this with cheese
• Variations can be made based on thickness-- use larger pan for thinner, just adjust baking time

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Pesto Baked Salmon

 

Craving salmon? Pesto Baked Salmon is a 5 ingredient meal ready in minutes!  Stock up on salmon burgers. I'll show you how you can go from frozen to flavorful in about 15 minutes. 

Schedule a night for salmon. It tastes great and is widely available. And it's health benefits are undeniable. Those omega-3 fatty acids are superb from lowering inflammation, decreasing blood pressure and fighting cancers. In addition, you're getting B vitamins, folic acid and selenium. All wrapped into an excellent source of protein. 

And using frozen salmon burgers is ideal for you, mama. No planning ahead. No slicing a raw salmon fillet into individual portions. Easy to store and cost effective. But even more, I use these to my advantage. I've found my family they readily accepts anything in the shape of a burger. So it's a win-win. Easier to prep and easier to get them to eat. 

I'm featuring these Salmon Burgers from Trader Joe's.  Each box comes with 4 individual vacuumed sealed filets.  Make one, or make 4.  You can grill, pan fry, bake, or even microwave. Love that kind of flexibility! 

Here I'm spooning on a jarred pesto, topping with a tomato and sprinkling with a topping that turns a bit crunchy. So many delicious flavors and textures. Quick enough for a Monday. Tastes like a night out!

Enjoy!  

Ingredients:

1 box salmon burgers (4 burgers)

4 tablespoons pesto

4 tomato slices/pieces

1/4 cup breadcrumbs

1/4 cup shredded parmesan cheese

Instructions:

1. Preheat oven to 400 degrees. Line pan with foil and spray with non-stick spray. Lay salmon burgers on pan.

2. Spoon 1 TBSP of pesto on each filet and spread with back of spoon. Top with tomato slice. 

3. In small bowl combine parmesan cheese and breadcrumbs until evenly mixed. Top each burger with coating of breadcrumb mixture.

4. Cook the salmon for 10-15 mintues

5. Serve immediately 

Notes

• When spooning pesto onto frozen salmon, avoid spreading and dipping back into jar. 
• Use more or less pesto per preference
• Can sprinkle with a bit more cheese upon serving

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