Top of the evening, to you! I’ve mentioned in earlier posts that I’m a guest blogger over at Recipe Chatter. They asked me do put on my thinking cap and come up with a casserole recipe on behalf of their sister site, AllFreeCasseroleRecipes. After thinking about it for awhile, I thought a corn casserole made in a black skillet could represent the Leprechaun’s Pot o’ Gold without too much imagination, right? The skillet is black, the corn is yellow – voilà – pot o’ gold!
Since I created this Pot o’ Gold Corn Casserole for Recipe Chatter, it is posted on their site. You can follow the links to get the recipe and can I tell you something? It’s really good!
It’s so delicious that it’s now my new favorite “family” dish. So, family, this is your “heads-up” warning. We will be having this casserole at Easter, again at Thanksgiving and again at Christmas. And, I know you won’t care because it is so incredibly delicious that you will be begging me to make it over and over and over again. And, it will become “tradition” in our family just like Spinach Casserole is “tradition” in our family and expected at Thanksgiving and Christmas!
On top of delicious, it is really easy to make, too. Be sure to thoroughly grease your skillet so that it comes out with no problem. I made it in a large 12″ skillet and since it’s round, you can cut it into as many slices as you can squeeze out of it. I’m envisioning that you could get as many as 16 slices out of it, but you won’t want to because it is so delicious you will want a larger slice!
If you serve it in a crowd situation, there will be no leftovers. Even if I’m wrong (about the leftovers; not about its deliciousness!), it keeps well in the refrigerator for days. Since I made it for just me and Charlie, we ate it over several days (no, we didn’t share it; we are piggies like that!). Each night I’d cover it with foil and stick it back in the refrigerator in the skillet. The next night, I take it out of the refrigerator, cut out another 2 slices, place them on a microwave safe plate and zap them for a minute.
So good it’s like eating dessert!
The little golden shamrocks are made out of corn tortillas (corn tortillas to go with the corn casserole). I just cut them out with a cookie cutter and baked them in the oven. These shamrocks are included in this recipe as a component of the recipe, so don’t worry; I give you the instructions for those too – but over on Recipe Chatter!
Have I told you how good it is? Just sayin’…
Tootles,
Related Posts:
(other posts about Recipe Chatter)
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