Crunchy Corn Casserole
by Vinita V
04 Jul 2011
This recipe has been viewed 7262 times
This delicious casserole is a perfect crunchy wholesome meal for a large dinner or potluck gathering!
Crunchy Corn Casserole recipe - How to make Crunchy Corn Casserole
Preparation Time: Cooking Time: Total Time:
Makes 10 to 12 serving
1 cup boiled sweet corn kernels (makai ke dane)
1 cup penne pasta , cooked al dente
10-12 mushrooms (khumbh) , halve
1/2 green capsicum
1/2 red capsicum
100 gms shredded cheese
For The White Sauce
3 cups milk
4 tbsp butter
4 tbsp plain flour (maida)
salt to taste
black peppercorns (kalimirch) powder to taste
For The Crust
1 tbsp boiled sweet corn kernels (makai ke dane)
1 cup soft fresh bread crumbs
2 tbsp melted butter
Method
For the White Sauce
For the White Sauce
- For the White Sauce
- Melt butter in a saucepan. Add flour and cook on a slow flame, stirring continuously. Add milk gradually and stir continuously till the sauce thickens. Add salt and pepper.
- Grease a large baking dish. Heat oven to 350 degrees C.
- In a large bowl, combine the white sauce, corn, pasta, mushroom, capsicums and shredded cheese. Check for taste and add salt/pepper as required. Spread the mixture evenly in the greased baking dish.
- In a small bowl, combine bread crumbs and corn with the melted butter. Sprinkle the buttered corn breadcrumb mixture over the corn casserole.
- Bake for 25 minutes, until hot and lightly browned.
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