Warning: this baked corn casserole is addictingly delicious. I first sampled the recipe at a work party. And by sampled I mean had 3-4 helpings. It was so good and I didn’t feel bad because I saw everyone else going back for more too.
This coworker of mine and her hubby enjoy entertaining and have it down to a science. She has spent a lot of time testing out recipes and when she prepares a spread, it’s nothing but dish after dish of awesomeness. Every year she and her hubby host a picnic at her house and the food is always off the hook. She actually takes the day of the party off in order to prep the 10+ homemade dishes she serves up. It is really a treat. Not to mention her house is amazing with fresh herbs growing in the wooded backyard along with fountains, comfortable seating, great music piped in, a fire pit, grill and probably one of every species of bird that’s in the area because she even has an awesome variety of bird food readily available. Anyway, lucky for me and you, she’s very willing to share her recipes. Two of my favorite dishes of hers are this baked corn casserole and her Garden Tomato & Cucumber Orzo Salad. I promise neither will disappoint.
Shout out to Corningware: Even if you think you are not in dire need of a new set of casserole dishes, I’m telling you, you are. I am phasing out my glass Pyrex casserole dishes in favor of this Corningware casserole dish set. They’re just plain cuter. You get similar properties of glassware cooking without the yucky staining that happens with glass dishes. They’re a little more fragile but if you’re using them as a baking and serving dish, it’s a nicer presentation. So, save your glass casserole dish for weeknight dinners and freezer meals. And break out these beauties for a special occasion. Hello, Thanksgiving I’m looking at you. 👀