DEAR SUN SPOTS: There will be a baked bean supper at Sixth Street Congregational Church, 109 Sixth St. in Auburn, on Saturday, Feb. 24 from 4:30 to 6 p.m.
The menu includes two kinds of beans, brown bread, coleslaw, red and brown hot dogs, assorted casseroles, assorted desserts and beverages. The cost is $9 for adults, $5 for children 5 to 12, and free for those younger. All are welcome. Takeout will be available. — Elizabeth, no town
ANSWER: February really seems to be the month for bean suppers. What more could you ask for? Homemade food, good value for the whole family, great conversations, and no cooking for you! Enjoy, everyone!
DEAR SUN SPOTS: My mom used to make a corn casserole recipe with Swiss cheese that was so yummy. I’ve lost the recipe and think it came from a Betty Crocker or Better Homes and Gardens cookbook. Can anyone help me find it? — Candice, no town
ANSWER: I haven’t been asked for a recipe in a long time, and I think this could be the one you’re looking for. Let me know! I haven’t made it in a while but this casserole was popular for the holidays at my house because it goes so well with turkey, pork or beef roast, and ham.
If readers have a recipe for a cheesy corn casserole that they’d like to share, send it in!
Preheat oven to 350 degrees. Butter a 9-inch pie dish or other shallow baking dish. Combine 4 cups fresh corn or 2 (10-oz.) bags frozen corn, thawed, 2 beaten eggs, 1 cup whole milk, 1/3 cup heavy cream, and salt and pepper to taste.
Stir in 3/4 cup shredded Swiss cheese. Spoon mixture into baking dish. Top with 1 cup Italian bread crumbs and another 1/4 cup of Swiss cheese. Dot with 2 tablespoons butter.
Bake for 35 minutes, until a knife inserted in the center of the casserole comes out clean. Allow to stand for 5-10 minutes before serving. Yield: 6 servings
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