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An easy Christmas side dish
Published: 12/22/2009 11:34 AM
Last Modified: 12/22/2009 11:34 AM

Bernice Tharps with her chicken pot pie.

Here's a side dish that will go great with whatever you're making on Christmas, whether it's prime rib, ham or turkey.

We printed this recipe before Thanksgiving and readers have told me how much they liked it.

It's a corn casserole from a great cook named Bernice Tharps.

If you like her casserole, you might like another of Bernice's recipes... a chicken pot pie with a biscuit topping.

Here are both recipes.

BAKED CORN CASSEROLE
Makes 8 to 10 servings
1/4 cup butter, softened
2 small (3-ounce) packages cream cheese, softened
1 regular-size can whole kernel corn, drained
1 regular-size can cream-style corn
1 small can chopped green chiles
1/2 cup chopped onion
1 (2.8-ounce) can french-fried onions, divided

1. In large bowl, beat together butter and cream cheese. Stir in both cans of corn, chiles and chopped onion; mix well. Pour into a greased 8-inch square baking dish.

2. Bake at 350 degrees, uncovered, for 15 minutes. remove from oven, stir in half of french-fried onions. Sprinkle remaining french-fried onions on top. Bake 15 to 20 minutes longer. remove from oven. let stand 5 to 10 minutes, and serve.

EASY CHICKEN POT PIE
2 (12.5-ounce) cans of chicken breast or the equivalent of cooked chicken
2 cups of frozen mixed vegetables
2 medium potatoes (washed, peeled and diced)
2 carrots (washed, peeled and sliced thin)
1/2 cup chopped onion
1/4 cup chopped celery
1 can of cream of chicken soup
3/4 to 1 cup chicken broth
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 Pillsbury frozen oven-baked buttermilk biscuits

1. Preheat oven to 400 degrees. In a large bowl, combine all ingredients (exept for biscuits) in the order listed. Pour mixture into a 2-quart casserole dish. Place biscuits on top.

2. Bake at 400 degrees for 20 minutes. Place foil over biscuits to prevent further browning. Continue baking for 40-50 minutes. Let stand 5 to 7 minutes and serve.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

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2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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