Are you still deciding on sides for Thanksgiving? To some, they’re the best part of the meal (although desserts are prettty high in the running too). If you want to make a delicious and easy side dish that serves a lot of people, look no further than this corn casserole. The recipe comes from Southern Living magazine. and can even be made the day before and stored in the fridge, ready to bake on Turkey Day.
I served it last Thanksgiving and it even impressed a gluten-free friend, who said she could eat it since it contained only six tablespoons of flour for the whole casserole — not enough for her to be worried about. We were only four people around the table last year, so I had a ton of the casserole leftover and my guests went home with some of it. But you could easily cut the recipe in half if you’re having only a few people around the table. I also didn’t roast a whole turkey last year, but instead stuffed a turkey breast — always an option if your gathering is small. If you’re looking for one, here’s a recipe I made years ago for a boneless turkey breast with a sausage stuffing.
No matter how many are at the table, or what you serve, it’s a time of gratitude for the blessings in our lives. I hope your Thanksgiving and the year ahead are filled with blessings for you and the ones nearest to you.
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- 4 large eggs
- 2½ cups half-and-half
- 2 (15-oz.) pkg. frozen corn (I didn't thaw it)
- 8 ounces fontina or Swiss cheese, (I used a combination of cheddar and Swiss cheese) shredded (about 2 cups)
- ½ cup grated yellow onion (from 1 large onion)
- 6 tablespoons all-purpose flour
- 2 teaspoons minced garlic (about 2 garlic cloves)
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Whisk together eggs and half-and-half in a large bowl.
- Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times.
- Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine.
- Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
- Preheat oven to 350°F.
- Remove casserole from refrigerator while oven preheats.
- Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes.
- Let stand 10 minutes before serving.
- Garnish with thyme and chives.