Beef, corn and cheese bake
About two months ago, I posted a recipe for chicken and potatoes baked in cream and topped with grated cheese. It was such a hit with my family–and even with some of you readers–that I decided to create a variation of the dish–this time with slices of beef, cream-style corn and cheese. I won’t lie to you. My kids said that the chicken and potato dish was better. But the beef, corn and cheese bake has its positive points. First of all, this recipe uses less butter so there’s less fat. Second, it has cream-style corn in lieu of the cream, thus, making it friendlier to those who are cutting down on dairy and fat. Third, there are no bones to deal with–the slab of beef is pre-boiled until tender, cooled, chilled and thinly sliced. Sounds good? It tastes better than it sounds. 
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That looks yummy, Connie. I don’t know if I want it on rice or shredded hash brown potatoes. I’m serving this for dinner tomorrow, for sure. Thanks!!
It looks nice and simple; nothing wrong with that!
This looked so delicious that I had to back-track for your recipe. I’m going to try it this evening. The cream-style corn is the way I’m going to go! I hope it’s as simple as it sounds.
Hi! your recipes are good and i also did this recipe of yours and it was a hit to my children because it has a sweet aftertaste of corn.
More power to you!
hi connie! we dont seem to have the cream style corn, could u recommend a substitute?
thanks!
1 cup of corn kernels and 1 c. of cream, sour cream or yogurt.
hi connie! thanks so much for reply so fast. i was alrdy thinking of an alternative hehehe!
thanks again!