Corn Verde

Libby’s

1 can (15 oz.) whole kernel sweet corn, undrained

1 tablespoon flour

½ teaspoon sea salt

½ cup milk

¼ cup diced green pepper

¼ cup chopped parsley

¼ cup chopped chives

½ cup cheese croutons

2 tablespoons butter or margarine, melted

All this chopping makes the kitchen smell REALLY good.

Preheat oven to 350F. Drain liquid from corn into a saucepan. Over medium-high heat, blend in flour and salt. Gradually mix in milk and cook until thickened, stirring frequently. Combine sauce with corn, green peppers, parsley and chives. 

We really don't eat enough green/yellow dishes. They're so pretty.

Pour mixture into shallow casserole dish. Mix croutons with butter or margarine. Top mixture with croutons. Bake for 25 minutes until topping is browned.

Great use of croutons, eh?

My Rating: 4/5 "Great flavors, great textures, great appearance! A nice unique spin on corn casserole. Look out for the croutons: They get soggy pretty fast and make it hard to keep this as leftovers."