Corn, Ham and Potato Scallop

This simple crockpot casserole from Betty Crocker recipe (original here) is a warm and cheesy treat. The Expert Tips with the recipe suggest that you can “Substitute cooked roast beef for the ham.”

Ingredients

  • 6 cups 1-inch cubes peeled baking potatoes
  • 1½ cups cubed fully cooked ham
  • 1 can (15¼ oz) whole kernel corn, drained
  • ¼ cup chopped green bell pepper
  • 2 teaspoons instant minced onion
  • 1can (10¾ oz) condensed Cheddar cheese soup
  • ½ cup milk
  • 2 tablespoons all-purpose flour

Directions

  1. Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
  2. Mix soup, milk and flour in small bowl; beat with wire whisk until smooth.
  3. Pour soup mixture over potato mixture; stir gently to mix.
  4. Cover and cook on Low heat setting 7 to 9 hours.

Slow-Cooker Enchilada Casserole

I’m always intrigued by the stacked tortilla recipes that I see, but I often wonder how difficult they are to serve. This recipe from the July 2011 issue of All You (original here) is different from others that I’ve seen because the tortillas are toasted before going in the crockpot. I can’t wait to give it a try.

Ingredients

  • 9 6-inch corn tortillas
  • 1 15-oz. can can or jar enchilada sauce
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2 1/2 cups shredded Cheddar

Directions

  1. Place an oven rack about 5 inches from broiler and preheat broiler to high.
  2. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Set aside.
  3. Reserve 2 Tbsp. enchilada sauce.
  4. Combine beans and remaining sauce in a bowl.
  5. Mist slow-cooker insert with cooking spray.
  6. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.
  7. Spread half of bean mixture over tortillas.
  8. Sprinkle with 1 cup corn and 1/2 cup cheese.
  9. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.
  10. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.
  11. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Variations

  • I’m not sure the vegetarian meal would pass the Board of Inquiry at this house, so I will probably add some canned chicken or browned ground beef with the beans and sauce mixture.
  • I suspect that a Mexican blend of cheese would be a nice substitute for the Cheddar.

Ramen Beef Pie

I found this recipe in a Seattle newspaper article that was exploring recipes that used every college student’s favorite cheap food, ramen noodles. The article explains, “Now that work is over, you can finally go home and enjoy a nice, giant helping of ramen beef pie. It’s like Shepard’s Pie or Pâté Chinois, a dish they serve in Canada, only ramen style.” I’m not convinced it could ever beat a Shepard’s Pie, but I may try it out with a little variation. Some details were missing in the original, so I’ve made correction in my version below.

Ingredients

  • 2 pkg ramen noodles
  • 1 lb ground beef
  • 1 can sweet corn, drained
  • 1/2 c onion, chopped
  • vegetable oil

Directions

  1. Preheat oven to 350°.
  2. Cook the ramen noodles, according to the package directions.
  3. In a separate skillet, saute the onions with vegetable oil until golden brown.
  4. Add the ground beef to the skillet, breaking it up and cooking until fully browned.
  5. Spray a casserole with nonstick spray.
  6. Layer the ground beef and onion in the bottom of the casserole dish.
  7. Spread sweet corn in a layer on top of ground beef mixture.
  8. Top with ramen noodles, spreading evenly to cover entire casserole.
  9. Bake in 350° oven for 10-15 minutes, or until golden brown and heated through.

Variations

  • Instead of corn alone, add any vegetables you like. Precook before adding them in a layer. I would probably use mixed vegetables or at least corn, peas, and carrots. Even the picture on the Seattle news website looked like it included peas.
  • I might try mixing a can of Cream of Mushroom or Beefy Mushroom soup into the ramen before topping the casserole.

Taco-roni

A recipe from the Chef Boyardee (original here). This meal is a fast and simple way to take a pantry basic and jazz it up into something new.

Ingredients

  • 2 cans (15 oz each) Chef Boyardee® Beefaroni®
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 cup shredded reduced fat Mexican cheese blend
  • 1/2 cup broken yellow tortilla chips

Directions

  1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat, cover and simmer 15 minutes.
  4. Sprinkle with cheese and broken chips just before serving.

Taco Soup

We loved this soup so much that the first time we made it, we ate it three days in a row. It’s one of those meals that sits in the crockpot on the kitchen counter taunting you all day long.
 
A definite treat for a cool fall or winter day, the soup can be easily modified to your tastes—just add or remove any of the ingredients. Because several family members have difficulty with spicy foods, for instance, we modified the recipe to make it a bit less spicy than Paula Deen’s original recipe. This is how we serve it at our house.

Ingredients

  • 3 lbs ground beef
  • 2 cups diced onions
  • 1 (15 1/2-oz) can pinto beans
  • 1 (15 1/2-oz) can red kidney beans
  • 1 (15 1/2-oz) can black beans
  • 1 (15 1/4-oz) can whole kernel corn, drained
  • 1 (15 1/4-oz) can white corn, drained
  • 1 (14 1/2-oz) can stewed tomatoes
  • 1 (14 1/2-oz) can diced tomatoes
  • 2 (4 1/2-oz) cans green chiles, diced with no seeds
  • 1 (4.6-oz) can black olives, drained and sliced
  • 1 (1 1/4-oz) package taco seasoning mix
  • 1 (1-oz) package ranch salad dressing mix
  • Corn chips
  • Sour cream
  • Grated cheese
  • Chopped green onions

Directions

  1. Brown the ground beef and onions in a skillet. Season with salt and pepper.
  2. Transfer the browned beef and onions to a large slow cooker or a stockpot.
  3. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix.
  4. Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
  5. Garnish bowls with corn chips, sour cream, cheese, and green onions. Add tabasco sauce, if desired.

Time Required: 6 hrs

Servings: 10–12

Rating: 5 stars (★★★★★)

Corn Casserole

When I saw Paula Deen make this side dish, I knew it would become a family favorite. Every time I make it, someone remarks, “Your father would have loved this.” He would indeed have gobbled this casserole up and asked for more.
 
Similar to a corn souffle but much less fussy, versions of this recipe have been circulating for at least as long as they’ve been making Jiffy Corn Muffin Mix. This particular recipe is adapted from Paula’s Home Cooking, episode “Country Cooking—Southern Sides.”

Ingredients

  • 2 (15 1/4-ounce) cans whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 to 2 cups shredded Cheddar

Directions

  1. Preheat oven to 350º F.
  2. Grease 9 by 13-inch casserole dish.
  3. In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream, and melted butter.
  4. Stir in 1 to 1 1/2 cups of Cheddar.
  5. Pour into a greased 9 by 13-inch casserole dish.
  6. Bake for 45 minutes, or until golden brown.
  7. Remove from oven and top with remaining Cheddar.
  8. Return to oven for 5 to 10 minutes, or until cheese is melted.
  9. Let stand for at least 5 minutes and then serve warm.

Variations

  • If you’re short on canned corn, thawed frozen corn can be substituted.
  • To add a bit of color, add a cup of sliced carrots with the cans of corn. If you’re using frozen carrots, allow them to thaw beforehand.
  • To make the casserole a main dish, add sliced kielbasa, cubed ham or little smokies. Lightly brown the meat, and allow to cool 5 minutes. Add with the corn and other ingredients. Mix and bake as usual.
  • Like things a little spicier? Substitute Green Giant Mexicorn for the whole kernel corn, and add 1/2 cup of diced jalapenos.

Time Required: 75 mins

Servings: 6–8

Rating: 5 stars (★★★★★)