Corn casserole

[Happy prose]

First time making corn casserole, serving on Thanksgiving. A friend in work gave me her recipe. Her's has egg in it; recipes I saw online do not. What difference will the egg make in the casserole? Different texture? Thanks.

[engineerdoe]

I think it will make it more custardy and rich.  If you liked your friends corn casserole (assuming you have tasted it) I would use the egg.

[chiver78]

egg functions as a binder in Italian dishes with ricotta, I've also seen it used as stabilizers in stuffings (dressings?) 

I had never heard of corn casserole before my former roommate asked me to make one when my family came down for Thanksgiving. the recipe I followed didn't use it, but he said I nailed it for what he remembered his grandmother making when he was a kid. I guess I'd say if the source of the recipe is joining you, follow the recipe. if not, use what sounds good to you. 

[Happy prose]

I guess I'll use egg. I did taste my friend's, and loved it. I was concerned because I wanted to mix it up today, and bake tomorrow. With the eggs, I'm a little afraid to do that. I'll just make it tomorrow. Happy Thanksgiving! 

[Deleted]

Go ahead and make it today. My recipe has eggs; I've mixed it up the day before and put it in the fridge, and it's fine. 

Anything you can do today will make your life easier tomorrow.

Trust me. I'm old and know stuff.

[Happy prose]

Thanks @missrigby! You made my day. The less work I have for tomorrow, the better. I did read you can mix the day before, but those were the non-eggers talking. I'm going to do it today!

[irishpad]

This question reminded me of a funny story.

When I newly ordained, I was in a town where I was at the Newman Center (college church) and also the associate pastor at the parish in town (about 4000 members)   

In my second year there, the pastor was on sabbatical for 4 months.   There was also a 88 year old retired priest living at the parish rectory so I hired one of my college students to cook evening meals for us 3 nights a week just to make sure he was eating well.    

This student was a novice at cooking, but competent for the most part.    

She confessed this to me later.   One night she made meatloaf, following a recipe.   She had a rough week and was very tired.   The recipe called for one egg (binding agent), so she mixed up the meat, spices, onion, etc, put it in the pan and then put a whole egg (still in the shell) in the middle of the meat and then baked it.   Before she served it, she realized her mistake and dug out the egg.   LMAO

[HoneyBBQ]

Eggs rock in casseroles. Like in lasagna, you mix it in with ricotta to make it creamy... not egg-y. YUM. Love me some corn casserole.

[bookkeeper]

I like to put sweet red pepper in my scalloped corn.  Green chilies are also very good.  Scalloped corn was a favorite of our family, there were never any leftovers!

[The Walk of the Penguin Mich]

Nov 25, 2020 11:17:49 GMT -5 HoneyBBQ said:

Eggs rock in casseroles. Like in lasagna, you mix it in with ricotta to make it creamy... not egg-y. YUM. Love me some corn casserole.

Yep, I do this too.  The egg mixed with the ricotta lets you smooth it across the noodles rather than blobs of ricotta.

[happyhoix]

Nov 25, 2020 7:06:39 GMT -5 @missrigby said:

Go ahead and make it today. My recipe has eggs; I've mixed it up the day before and put it in the fridge, and it's fine. 

Anything you can do today will make your life easier tomorrow.

Trust me. I'm old and know stuff.

Except don’t peel your potatoes the day before and put them in the fridge overnight. Brown mashed potatoes.

Now if I had peeled them and put them in a bowl of water overnight they might have been ok. But I was young and had a famously bad cook for a mom so I didn’t know much.

(The first thing my mom tried to cook for my dad was an apple pie where she accidentally used salt instead of sugar. My grandma was still poking fun of my mom when I came along 16 years later)

[happyhoix]

Speaking of cooking mistakes, a couple weekends ago DH tried making stew. While tossing the beef cubes in flour, he kept complaining that the flour was ‘falling off’ . Never having seen flour fall off beef cubes I finally went to look at it. Instead of using flour, he was using confectionery sugar. (And no, we don’t keep them in similar containers.

So - we washed the beef and the pot and started over, but it retained a slight candied beef stew flavor. 😀

[Deleted]

Nov 25, 2020 11:43:41 GMT -5 bookkeeper said:

I like to put sweet red pepper in my scalloped corn.  Green chilies are also very good.  Scalloped corn was a favorite of our family, there were never any leftovers!

Green chilies and cheese added to it are good. When my kids were little I used to use pimentos in it because I rarely had sweet red peppers around. The kids said they were eating little red worms

happyhoix Yup. Peeling potatoes, covering them with cold water and keeping them overnight in the fridge works fine.

[chiver78]

Nov 25, 2020 11:43:41 GMT -5 bookkeeper said:

I like to put sweet red pepper in my scalloped corn.  Green chilies are also very good.  Scalloped corn was a favorite of our family, there were never any leftovers!

"scalloped" means creamy and cheesy, right? I don't think I've ever had that, corn or potatoes. but I also dice hot peppers and mix into fresh corn when I roast it, either to have as is or stirred into my roasted corn chowdah. 

[Tiny]

Nov 25, 2020 11:51:01 GMT -5 happyhoix said:

Nov 25, 2020 7:06:39 GMT -5 @missrigby said:

Go ahead and make it today. My recipe has eggs; I've mixed it up the day before and put it in the fridge, and it's fine. 

Anything you can do today will make your life easier tomorrow.

Trust me. I'm old and know stuff.

Except don’t peel your potatoes the day before and put them in the fridge overnight. Brown mashed potatoes.

Now if I had peeled them and put them in a bowl of water overnight they might have been ok. But I was young and had a famously bad cook for a mom so I didn’t know much.

(The first thing my mom tried to cook for my dad was an apple pie where she accidentally used salt instead of sugar. My grandma was still poking fun of my mom when I came along 16 years later)

I can speak to the peeling the night before.   Yes.  you can do it.  Put peeled/cut up potatoes and enough cold water to cover them in a container with a cover and then keep them cold (refridgerator).   I've used a ginormous tupperware bowl with a cover and keep cold (refridgerator).   I have also kept the container cold in the basement (50 degrees on the floor) or back porch (again in the 40 to 50 degree zone) if it's cold enough outside.    I did the potato peeling/cutting in the evening the day before I boiled them for mashed potatoes.  
I've never stored the pre-cut potatoes for more than 24hours

the mashed potatoes came out fine - we use a lot of butter and some milk (and some potato water) to get the potatoes creamy. 

[happyhoix]

Nov 25, 2020 12:52:46 GMT -5 chiver78 said:

Nov 25, 2020 11:43:41 GMT -5 bookkeeper said:

I like to put sweet red pepper in my scalloped corn.  Green chilies are also very good.  Scalloped corn was a favorite of our family, there were never any leftovers!

"scalloped" means creamy and cheesy, right? I don't think I've ever had that, corn or potatoes. but I also dice hot peppers and mix into fresh corn when I roast it, either to have as is or stirred into my roasted corn chowdah. 

Oh man, scalloped potatoes are the BEST way to eat potatoes. Unfortunately probably the highest possible calories per bite, since it’s loaded with cream and butter, but if I get a fatal disease, I’m eating my way out with scalloped potatoes.

[tskeeter]

Nov 25, 2020 12:52:46 GMT -5 chiver78 said:

Nov 25, 2020 11:43:41 GMT -5 bookkeeper said:

I like to put sweet red pepper in my scalloped corn.  Green chilies are also very good.  Scalloped corn was a favorite of our family, there were never any leftovers!

"scalloped" means creamy and cheesy, right? I don't think I've ever had that, corn or potatoes. but I also dice hot peppers and mix into fresh corn when I roast it, either to have as is or stirred into my roasted corn chowdah. 

The difference between scalloped potatoes and au gratin potatoes is cheese.  Scalloped potatoes are made with a cream sauce, bechamel sauce.  No cheese.  Au gratin potatoes add cheese to the sauce, mornay sauce.

[The Walk of the Penguin Mich]

Nov 25, 2020 13:16:22 GMT -5 Tiny said:

Nov 25, 2020 11:51:01 GMT -5 happyhoix said:

Except don’t peel your potatoes the day before and put them in the fridge overnight. Brown mashed potatoes.

Now if I had peeled them and put them in a bowl of water overnight they might have been ok. But I was young and had a famously bad cook for a mom so I didn’t know much.

(The first thing my mom tried to cook for my dad was an apple pie where she accidentally used salt instead of sugar. My grandma was still poking fun of my mom when I came along 16 years later)

I can speak to the peeling the night before.   Yes.  you can do it.  Put peeled/cut up potatoes and enough cold water to cover them in a container with a cover and then keep them cold (refridgerator).   I've used a ginormous tupperware bowl with a cover and keep cold (refridgerator).   I have also kept the container cold in the basement (50 degrees on the floor) or back porch (again in the 40 to 50 degree zone) if it's cold enough outside.    I did the potato peeling/cutting in the evening the day before I boiled them for mashed potatoes.  
I've never stored the pre-cut potatoes for more than 24hours

the mashed potatoes came out fine - we use a lot of butter and some milk (and some potato water) to get the potatoes creamy. 

The one thing you do NOT want to do is peel and cook the potatoes early, then mash them the next day.  If you do this, they turn an unappetizing shade of grey.

I didn’t do this, but my dad did one Thanksgiving.  They didn’t taste bad, just ugly.  

I’ll usually peel the potatoes and leave them in water in the fridge, ready to put the on the heat when closer to mealtime.