Tuesday, December 5, 2017

Aunt Nance's Jalapeño Corn Casserole

I tried a couple of new dishes at Thanksgiving this year, and was delighted with them both. Both of them came from Amy Nelson Hannon's wonderful book Love, Welcome, Serve. (You can read my review here, and find a recipe for her Gruyère Mashed Potatoes that I also served -- wonderful.)

Another recipe that I served on my Thanksgiving buffet, from that same book, and proved to be a big hit, was Aunt Nancy's Jalapeño Corn Casserole. I am a fan of corn, though not a particular fan of creamed corn, but it worked perfectly here. I was seriously lapping this stuff up. Keeping my crowd in mind, I did cut back on both jalapeño slices and jalapeño juice by half. I knew that I was going to be serving people who may not be able to take a lot of heat -- I happen to be one of them. To me it was spicy enough this way, but feel free to add as much as you like.

As you can imagine, setting up a Thanksgiving buffet is a bit frantic, so I didn't have time to take a good picture of the casserole. You'll just have to take my word for the fact that this is a very tasty and easy side dish. I assembled mine the day before, and baked it up on Thanksgiving Day. Undoubtedly you could do the same thing for Christmas. This one's a keeper, I loved it, and I know that you will too.
 
Aunt Nance's Jalapeño Corn Casserole
From Love, Welcome, Serve by Amy Nelson Hannon

4 tablespoons (one half stick) unsalted butter
1 cup chopped celery
1/2 cup chopped yellow onion
8 ounces Velveeta, diced*
1 (15-ounce) can whole corn, drained
2 (14.5-ounce) cans cream-style corn

1 cup cooked white rice
10 to 12 jarred jalapeno slices, chopped, plus 2 to 3 tablespoons jalapeno juice
2 tablespoons sugar

Preheat the oven to 350° F.

In a large saucepan, melt the butter over medium low heat. Add the celery and onion, and sauté until tender. Add the diced Velveeta, stirring constantly until melted. Add all the corn, the cooked rice, jalapenos and juice, and sugar. Stir well. Pour the mixture into a 9" x 13" baking dish or oval casserole and bake for 30 minutes.

*I used 6 ounces because it was all I had, and it was just fine.



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6 comments:

Alycia Nichols said...

The picture works just fine for me!!! Gosh, this looks and sounds good! 👌🏾

jmac said...

Hmmmm....rice in it...different and I love the sound of it!!! Definitely gonna try it.
Just made jalapeño spoon bread a few nights ago. My boys love my jalapeño cornbread and this was a creamier version.
But rice....I’m loving that!!
Oh, and into your folder this one will go!!

sandy said...

looks great.

Miz Helen said...

Your Corn Casserole looks delicious and will be a great addition for any meal.Hope you have a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen

Judee Algazi said...

I often try new recipes for Thanksgiving that end up being favorites. This corn casserole looks delicious but I too would have to cut down on the heat! I always find an interesting recipe on your site.

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
Miz Helen