And I can pile my plate with them for Easter dinner with nary a healthy thing in sight and feel NO SHAME. Well, at least I have no problem with shame at that moment. It's sitting at the Dr.'s office with a cholesterol level of 272 that the old shame kinda kicks in. Anyway...
Behold, a thing of unparalleled beauty:
But look a little closer (at this really crappy quality picture... I'm losing patience with my little camera, y'all):
This is the thing that makes me thrilled that I draw breath (and probably will be directly responsible for 10 or so years being taken off of that breathing time).
It's Bean and Corn Casserole. Such a paltry little name for something so luscious. It should be named something like Bean and Corn PIZZAZZ!
I was first introduced to this dish right after I gave birth to my last baby. You know how you're so completely ravenous right after you get home, and if you are blessed enough, all of those sweet women from your church bring you AWESOME homecooked meals? (I swear, that's reason enough for me to have a child a year.) Anyway, this was a side dish to one of them.
And the angels sang.
I have never been the same since. I think it's the topping, really. Because other than that, there isn't any good reason for it to be so yummy. But it is what it is, and I love it.
Here's the recipe:
1 can French style green beans (drained)
1 can whole kernel corn (drained)
1 can cream of celery soup
1/2 cup chopped onion
1/2 cup grated cheddar cheese
pinch of salt
1 roll of crushed Ritz crackers
1 stick melted butter
1/2 cup slivered almonds
Mix first 6 ingredients and spread into a casserole dish. Melt the butter, then add the crushed crackers and almonds. Mix well and spread on top of the first layer. Bake at 350* for 45 minutes (uncovered).
Ridiculous, I tell ya. Now tell me, what is a must-have side for your Easter dinner? And Krista, if you are reading this, tell Bunga she has a jewel in her crown for that postpartum dinner.