With Christmas time very near, our schedules are full of pot lucks, church celebrations and festivities full of food. So we can never have enough quick, go to recipes for delicious side dishes. This one takes a corn casserole and speeds it up. All done on the stove top and you probably already have the ingredients you need. Grab your best traveling pot, because we're joining the party!
Creamy Corn and Leek Casserole
1 tbs. Olive oil
1 tbs. Unsalted butter
1/2 c. Leek, chopped, rinsed
2 14.5 oz. cans sweet corn, drained
Salt and pepper to taste
1 tsp. dried parsley
1/2 c. Sour cream
1/3 c. Shredded cheddar/jack cheese
In a medium pan add butter and olive. Heat until butter has melted. Add leeks, then stir to combine. Cook until leeks have soften, then add corn, salt, pepper and parsley. Stir to combine. Cook until corn is heated through evenly and leeks are tender. Add cheese stir to combine and melted evenly. Remove from heat and add sour cream. Stir to combine. Check seasoning and adjust if needed. Cover with a lid for transport or serve immediately along side your family favorites! Enjoy!
Creamy Corn and Leek Casserole
1 tbs. Olive oil
1 tbs. Unsalted butter
1/2 c. Leek, chopped, rinsed
2 14.5 oz. cans sweet corn, drained
Salt and pepper to taste
1 tsp. dried parsley
1/2 c. Sour cream
1/3 c. Shredded cheddar/jack cheese
In a medium pan add butter and olive. Heat until butter has melted. Add leeks, then stir to combine. Cook until leeks have soften, then add corn, salt, pepper and parsley. Stir to combine. Cook until corn is heated through evenly and leeks are tender. Add cheese stir to combine and melted evenly. Remove from heat and add sour cream. Stir to combine. Check seasoning and adjust if needed. Cover with a lid for transport or serve immediately along side your family favorites! Enjoy!
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