Crunchy Corn Casserole


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This delicious casserole is a perfect crunchy wholesome meal for a large dinner or potluck gathering!

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Crunchy Corn Casserole recipe - How to make Crunchy Corn Casserole

Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 12 serving

1 cup boiled sweet corn kernels (makai ke dane)
1 cup penne pasta , cooked al dente
10-12 mushrooms (khumbh) , halve
1/2 green capsicum
1/2 red capsicum
100 gms shredded cheese

For The White Sauce
3 cups milk
4 tbsp butter
4 tbsp plain flour (maida)
salt to taste
black peppercorns (kalimirch) powder to taste

For The Crust
1 tbsp boiled sweet corn kernels (makai ke dane)
1 cup soft fresh bread crumbs
2 tbsp melted butter
For the White Sauce

    For the White Sauce
  1. Melt butter in a saucepan. Add flour and cook on a slow flame, stirring continuously. Add milk gradually and stir continuously till the sauce thickens. Add salt and pepper.
  2. Grease a large baking dish. Heat oven to 350 degrees C.
  3. In a large bowl, combine the white sauce, corn, pasta, mushroom, capsicums and shredded cheese. Check for taste and add salt/pepper as required. Spread the mixture evenly in the greased baking dish.
  4. In a small bowl, combine bread crumbs and corn with the melted butter. Sprinkle the buttered corn breadcrumb mixture over the corn casserole.
  5. Bake for 25 minutes, until hot and lightly browned.

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This recipe was contributed by Vinita V on 04 Jul 2011
I am a Science graduate in Foods & Nutrition. Cooking and baking are my all-tme passions.

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