Monday, November 24, 2008
Paula Deen it up!
I have two casseroles that are from Paula Deen, one that my nephew, Jonathan loves so much at Thanksgiving, Corn Casserole. The other is one I've never cooked but found it in the 2nd Dean Brothers book, Pineapple & Peach Casserole. Here are the recipes, they are PERFECT for Thanksgiving! Enjoy!
Source: Paula Deen's Kitchen Classics
One 15-1/4 oz can whole kernel corn, drained
One 14-3/4 oz can cream-style corn
One 8 oz package Jiffy corn muffin mix
One cup sour cream
1/2 cup (1 stick) melted butter
In a large bowl, stire together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole 9x13 dish. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.
Pineapple & Peach Casserole
Source: The Deen Brothers 2nd Cookbook (I don't know the name, I copied the recipe from the library)
1/2 cup unsalted butter, melted plus additional for coating dish
1/2 cup packed light brown sugar
6 tablespoons AP Flour
8 oz sharp cheddar cheese, shredded
One 20 oz can pineapple chunks, drained (save 6 T juice)
One 20 oz can peach halves in light syrup, drained and finely chopped
1 cup rich butter cracker crumbs
Preheat oven to 350 degrees, butter a 2 qt. casserole dish and set aside. In a large bowl, stir together sugar & flour. Gradually stir in the cheese. Add the pineapple chunks and peaches; stir until well combined. Pour the mixture into casserole dish. In medium bowl, stir together the 1/2 cup melted butter, reserved pineapple juice & the cracker crumbs, stirring w/ a rubber scraper until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 35 to 45 minutes or until golden brown and bubbling. Let stand 5 minutes before serving.
yes those are that easy! Happy Thanksgiving!!!