Corn Casserole Recipes

The world has still not developed a sense of difference between people who are okay with eating eggs and the ones who are purely vegetarians aka who do not eat eggs. In the eastern culture, this difference exists and is widely accepted but not in our western culture. It can lead to embarrassing situations for the vegetable eaters sometimes. I like my veggies and I like them without any egg or meat supplement.

I try to follow the pure or ‘satvik’ way of living. The word satvik in Sanskrit means pure. In this kind of lifestyle, I have chosen to not consume animal meat products and eggs. I also refrain from alcoholic drinks. Now when I adopted this lifestyle, you can imagine how tough it became for me to enjoy my favorite dishes that I had had since childhood since most of them contained eggs if not meat. Since then I have taken up to experimenting in my kitchen to get the right taste or close to the taste that I remember in the dishes that are made of pure vegetarian ingredients.

My recipes do not include any trace of egg so is suitable for people who prefer an eggless diet. I would also like to talk about a general myth that is popular with regard to the vegetarians that we do not get proper amount of nutrition because of our choice of food. I can assure you that I have much more physical strength and stamina than most of my friends who are not vegetarians. I am not saying that they should give up eating meat and eggs but I also don’t agree that my food choice is in any way causing any kind of malnutrition to me.

Anyways, a general discussion apart, one of the recipes that I wanted to share with all of you is the pure vegetarian corn casserole recipe. Almost all of the recipes that are available on the internet and otherwise will ask you to add an egg or two mainly because that is considered to be a basic ingredient in any recipe that requires baking in the oven. But this corn casserole recipe will give you all the goodness of lots and lots of vegetables (feel free to add more; the more vegetables you add, the more color you bring to the dish) without any egg.

I have used the basic spices but feel free to add thyme or basil if you have a taste for it. Use only fresh basil as garnishing after the dish has been cooked, in case you decide to. Also, in place of bred crumbs, you can add crackers if you need a little more crunch in your corn casserole recipe. May you enjoy this veggie delight!

Instructions to Cook:

1. Set your oven at 350 degrees temperature. Let it pre heat.
2. You will need to cook the vegetables before mixing them into the other ingredients. I recommend cooking them in butter a separate pan on medium flame. Do not properly cook them; remove the heat when you feel that all the vegetables have turned a little tender and start breaking easily with a spoon. Namely, cook onion, mushrooms and tomatoes in butter for around 5-7 minutes.
3. Sprinkle the flour onto this mixture and keep on stirring while adding. Turn the heat back to medium flame. Once you can see bubbles forming on the surface of mixture, start pouring the milk into the pan.
4. To this, add the cheese and let the mixture boil to the top. This should start looking like a very thick sauce with the veggies still visible to the eye.
5. Remove the heat and finally mix corn into the mixture. Give it a good stirring so that every kernel corn becomes covered with sauce.
6. Add the bread crumbs and let this mixture bake in the oven for 30 minutes. Remove from oven after 30 minutes and you dish is ready to be served.