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  Recipe Home » Cassoroles » French Gulch Corn Casserole
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  French Gulch Corn Casserole
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 354
Ingredients:
2 tbsp Butter or margarine
3/4 cup Minced onion
1 medium Red bell pepper,stemmed, seeded,and diced
2 can Cream-style corn
1 tbsp Chopped fresh cilantro
1/3 cup Tomatoes,peeled,seeded and chopped
2 tbsp Cornstarch,blended with
2 tbsp Water
1/2 cup Sharp cheddar or jack cheese,shredded
Instructions:
Uneasy sit the haunches of those constrained to ride the fluttery
windup planes that carry travelers beyond the hub airports to land -
or rather, skip and frolic ~ on gopher-pocked grassy fields. Most of
these nervous passengers merely bite their nails; the tough-minded
struggle to get some work done, take notes, or make plans.

Dr. Gary Fauskin prefers to devise recipes, and his French Gulch Corn
Casserole is the happy result of his self-adminstered in-flight
psycho-therapy.

On a recent trip from San Jose to Redding en route to French Gulch, he
warded off apprehension by considering the inadequacies of existing
corn casseroles and planning improvements. This is his winning
formula.

=======================================================
============== ====

Melt butter in a 10-12" frying pan over medium-high heat. Add onion
and bell pepper; stir often until vegetables are limp, 5-8 minutes.
Remove

from heat and mix in corn, cilantro, tomatoes, cornstarch mixture,
and salt and pepper to taste.

Scrape mixture into a shallow 1-1/2 quart casserole; sprinkle with
cheese. Bake in a 350'F. oven until bubbling around edges, 30-40
minutes.

Per serving: 159 calories; 4.2 grams protein; 5.8 grams fat; (3.4
grams saturated fat); 26 grams carbohydrates; 418 milligrams sodium;
15 milligrams cholesterol.

~ Dr. Gary Fauskin, El Cajon, California
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