Corn and olive casserole

[harmonic_tabby]

 I cannot remember where this recipe came from, likely some woman's magazine from the 80s 'cause I've been making it since the child was young (and his children are ready to start reproducing!).  It's very tasty and filling despite the fact it's mostly canned vegetables.  You're making a vegetable custard using the eggs and the corn starch from the creamed corn.  

Ingredients:
2 eggs, beaten
2 cans cream style corn (15 oz)
1 can whole kernel corn (15 oz), drained
1 can black olives (15 oz), drained and sliced
1 can diced green chiles (4 oz)
8 ounces cheddar cheese, diced

Assembly is pretty simple: crack and beat the eggs in a two quart casserole.  Add the cream corn and beat well, incorporating the eggs into the 'cream'.  Drain the olives and slice in halves, dice the cheese and add into the casserole with the diced green chiles.  Stir well and bake uncovered for 90 minutes (1 & 1/2 hours) at 350 degrees fahrenheit.  

If you don't want the mild heat of the chiles, you can leave them out or substitute some diced green pepper.  One could add some minced onion.  To make it a more complete meal you could add a can of kidney beans, rinsed and drained. I suppose you could use grated cheese but part of the pleasure of eating the casserole for me is the occasional little nugget of warm, melty cheddar since I dice them roughly the same size as the corn kernels.  I wouldn't add any vegetable that is very watery since the success of the custard relies on the proportions of egg and corn starch in the mix.   
I hope you enjoy this ode to corn!   

Comments

[lunabee34]

That sounds yummy!