The holiday season is here, and UH News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.
UH Mānoa College of Education EdD candidate Charlie Clausner shared his family’s corn casserole recipe, which was modified from a recipe his mom found in a cookbook.
“I grew up in the cornfields of central Illinois,” Clausner said. “It’s a great Thanksgiving day dish and always delights. Give it a try!”
According to Clausner, after he made it for friends in Hawaiʻi, they started to ask for it by name.
He said, “The recipe got circulated through some friends, and they called it the ‘Charlie Casserole.’”
Charlie Casserole
(makes 10–12 servings)
Ingredients
- 1 (16 oz.) can whole kernel corn, drained
- 1 (16 oz.) can cream style corn
- 2 eggs, slightly beaten
- ½ tsp. salt
- 1 c. butter, melted
- 1 c. sour cream
- 1 (8 ½ oz.) box corn muffin mix
- 1–2 c. grated Cheddar cheese (optional)
Instructions
- Mix together all ingredients except cheese.
- Add 1 cup Cheddar cheese if desired.
- Pour into greased 9 x 13 inch pan.
- Bake at 350 degrees F for 40 minutes or until set.
- If more cheese is desired, add additional ½ to 1 cup Cheddar cheese on top of casserole when set.
- Bake another 5 minutes or until cheese melts.
