Cornbread Bake - my Thanksgiving dish!

So as I previously mentioned, my husband and I are celebrating Thanksgiving at his family this year, and we all need to bring a little something since his Aunt, who is hosting, is hurt and can't cook as much.

We're doing a dessert (my pie cupcakes!) but I (stupidly) offered to do something else. I say that because working full days during my crazy time at work is actually more tiring than I thought (this is my first November at this job) and when I come home, the last thing I want to do is bake or cook. And it's not like I can do any of this on Thursday morning since we have to schlep 3 hours away from the house. Luckily this recipe only took about 20 minutes to put together and then it was in the oven for a half hour. Not too bad - I did it in between watching Glee. Hopefully it came out ok!

So I found this recipe amongst the Sunday coupons of all things. Cornbread Bake. Sounded interesting - I like cornbread. Here is the recipe...

Ingredients:

2 pouches cornbread mix (6.5 oz each)
1 container of sour cream (16 oz - we used light)
2 eggs
1 cup shredded cheddar cheese
frozen sweet corn, thawed and drained (8 oz)
1/4 cup sliced scallions

Directions:

Preheat oven to 400 degrees F.

In a large bowl, stir cornbread mix, sour cream and eggs until smooth.

Add 1/2 cup cheese, corn and scallions.

Pour into greased 11 x 7 casserole dish.


Bake about 35 minutes or until toothpick inserted in the middle comes out clean.

Sprinkle with remaining 1/2 cup cheese before serving.



I had to tweak this a bit - since I was baking this 2 days prior, I actually baked it for 15 minutes and then sprinkled the remaining cheese on to bake for the next 15 minutes. It looks great though!

This recipe actually also included a jar of chopped pimentos but we just weren't into that. I could had substituted another vegetable or something but I left it at corn and scallions. I also used a mixture of white and yellow corn.

I hope my husband's family is excited to eat this - and will like it!!

Broccoli Corn Noodle Casserole

Part of me feels like my dinner tonight will be out in the country. It's a very warm dish and by warm, I mean it's very much like a comfort food. I pre-made this last night because I am starting a brand new job today and wanted to have everything ready for when I got home! (My husband and I also baked up a storm yesterday making dessert for Rosh Hashanah dinners!)

So tonight's dinner is a Broccoli Corn Noodle Casserole with Ground Turkey. It was very easy to make!

Here are the ingredients:
1 (16 ounce) package uncooked egg noodles
1 pound ground turkey
1 (15 ounce) can canned or frozen corn
1 (10.75 ounce) can cream of broccoli soup
salt and pepper to taste


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

2. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain.


3. Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease.


4. In a bowl, gently mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the prepared baking dish.


5. Bake 20 minutes in the preheated oven, until bubbly.


This recipe is very versatile because you can use ground chicken or beef or cream of chicken soup or cream of mushroom. I love recipes with interchangeable ingredients like that!

I already took a taste and it's very yummy. I can also see sprinkling something on the top before baking, maybe some cheddar cheese or breadcrumbs. Or both!

We're going to be eating this with some good ol' fashioned cornbread. Yum! Can't wait!