Easy Potato and Corn Casserole

This recipe was given to my mother and father after they had it in a very small Scottish restaurant in the NC mountains. It was supposedly an ‘old family recipe’ of the family who owned the restaurant. It is excellent with most any beef or game.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Allow potatoes to cool, then peel and slice into 1/2-inch rounds.

Step: 3

Put a layer of potatoes in a casserole dish and season with salt and pepper. Spoon 1/3 of the creamed corn over the potatoes and spread evenly. Repeat layers twice more, ending with the corn. Sprinkle shredded Cheddar cheese on top.

Step: 4

Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.

Per Serving: 340 calories; protein 12.1g; carbohydrates 57.8g; fat 8.2g; cholesterol 24.1mg; sodium 412.3mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .