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Corn Casserole (Creole)
1 med onion, chopped
1 bell pepper, chopped
1/2 cup butter
4 T. flour
2 cups whole kernel corn
2 cups canned, diced tomatoes
2 hard cook eggs, chopped
1 t. worcestershire sauce
1/2 t. tabasco or other Louisiana hot sauce
1/2 t. Creole Seasoning
1 & 1/2 t. salt
Grated sharp cheddar cheese
In a large skillet or pan,Brown the onion and pepper in the butter. Add the flour and make a light colored roux, about 2-3 minutes, stirring constantly. Add all the other ingredients, except the cheese. Mix well. Pour into a well greased casserole. Bake in preheated oven (375) until hot, about 20-25 minutes. Add the grated cheese. Bake until the cheese is melted and bubbly!
1 med onion, chopped
1 bell pepper, chopped
1/2 cup butter
4 T. flour
2 cups whole kernel corn
2 cups canned, diced tomatoes
2 hard cook eggs, chopped
1 t. worcestershire sauce
1/2 t. tabasco or other Louisiana hot sauce
1/2 t. Creole Seasoning
1 & 1/2 t. salt
Grated sharp cheddar cheese
In a large skillet or pan,Brown the onion and pepper in the butter. Add the flour and make a light colored roux, about 2-3 minutes, stirring constantly. Add all the other ingredients, except the cheese. Mix well. Pour into a well greased casserole. Bake in preheated oven (375) until hot, about 20-25 minutes. Add the grated cheese. Bake until the cheese is melted and bubbly!