baking dish was too small and I used one that was 12.5 x 9 x 2.5.This cream cheese corn casserole recipe is always a winner. It's hard to tell if my "bunch" of kale is the same as in the recipe. I did have to weigh a number of the ingredients to make certain the amounts I was using were close. I would still prep the raisins first but then would wash and trim the kale, letting it dry thoroughly. I suggest that you read the recipe very carefully and review the order of how things should be done. This isn't a difficult recipe however it takes a fair bit more time to prepare than you would think and a lot of bowls, etc. Do not leave out the raisins and hazelnuts as they added significantly to the taste and texture. I did toss the squash pieces with the oil and seasoning first and then placed the squash in a single layer on the baking sheets. I quartered the squash and then sliced so the pieces were smaller than half-moons and more manageable. Butternut and by the time I trimmed and peeled it I had about 2 1/2 lbs. I tried to follow the recipe as written however I could not find Delicate squash and substituted Butternut. I made this last night and my husband and I really enjoyed it. It seems a shame to me to dump so much unnecessary fat into a dish featuring two superfoods.
#Chessy corn and squash casserole free
This was very rich tasting using 8 ounces of low fat cottage cheese, 1/2 cup fat free milk and 1/4 cup Parmesan (thanks for the the idea WMShenk). I could not find either delicata squash or hazelnuts so I used butternut and walnuts respectively. The nuts and raisins really add to it, though I was skeptical at first. I made this at Thanksgiving and everyone loved it, even my carnivorous relatives. This recipe enlightened me to the wonderment of delicata squash! I had no idea it is so delicious and easy to cook. Wish me luck! Really enjoying this project. Except there is NO delicata squash available. We reserved some and ate with Greek yogurt throughout the week. The cider vin soaked raisins were nice, though. I used whole milk instead of heavy cream. I was concerned that the kale wouldn't cook enough, but it was perfectly tender. This is true comfort food! Creamy, cheesy, crunchy. To lighten it, I used part skim cheeses, 1/2 cup half & half with 1/3 cup 2% milk. Loved the earthiness and great flavor combinations. Took longer to heat thru during the final bake. I probably was generous on the cheese too. I added some cooked to soft small dice onions. I didn't have raisins or apple cider vinegar, so used currents and white wine vinegar and it was fine. While it was interesting no one was very enthusiastic for me to make it again. The measurements were odd 6 oz of Kale? How much is that?. This is a recipe I'll make again and likely make tweaks to depending on what I've got on hand and what I feel like eating. A friend suggested that it would be good with olives too, and I can see how the brininess would fit well. This is delicious and benefits from the texture contrast of the soft cheese and squash with the hazelnuts. I would make it again as a side dish to any protein. This was delicious but not quite hearty enough to be a main dish. The roasted kale, on the other hand, provided a lovely texture that balanced the cheeses well. The squash already adds a sweet note, and the raisins made the dish uncomfortably sugary for me as there was too little saltiness as a counterbalance. I added the raisins, but will leave them out next time. Sprinkle some more panko on top for additional crunch. Layer the casserole according to the directions. Mix the Ricotta, cream, and mozzarella in another bowl and season. Add the sliced kale, raisins, and a bit of panko after everything has roasted. Roast in a sheet pan according to the recipe, adding the nuts after 12 minutes. Mix the squash, thyme, garlic, and oil in a bowl. This is a tasty dish, but what a wonky recipe! You're asked to roast thyme and garlic with the squash, and in the next step the recipe says to put the same thyme and garlic into the cheese mixture! The hazelnuts are also added to the roasting squash, but then suddenly you're asked to add them to the panko mix in a bowl.Īt least the times given for roasting and baking are correct. Delicata squash can be hard to find so butternut squash is a nice stand in. Hazelnuts are great in it, but I don't mix everything together I add the kale and then put the squash on top and then layer it like that, breadcrumbs etc. Also gruyere cheese is a great addition instead of the mozzarella. I think the vinegary raisins add a nice acidic punch, but 1 cup is a little much so I think 1/2 cup would be enough. We love this recipe and have made it twice for holiday meals. Taste is great but your readers have the best ideas You guys need to reread and make adjustments to the directions.
0 kommentar(er)
