The Mailbox: Breakfast casserole lost, fresh corn salad found

Casserole to wake up to

I lost my recipe for breakfast casserole. It was in The Bee some time ago and contained imitation crab, hash brown potatoes, egg and soup. Can someone help? Thank you.

Nancy Klein, Waterford



If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Fresh corn and avocado salad

Prep time: 30 minutes

Serves 6

Jillian Hancock of Fresno was looking for a salad recipe that included corn.

This recipe is an adaption of a recipe found in the July 2009 issue of Sunset magazine, credited to Kathy Kane of Menlo Park. Grilled chicken may be added to make this a main dish meal.


6 ears corn

2 cups halved cherry tomatoes

1/2 cup thinly sliced red onion

1 large avocado cut into 1/2-inch cubes

1/3 cup chopped fresh basil leaves

2 tablespoons raspberry vinegar

1 teaspoon Mendocino mustard (or another brand sweet and hot mustard)

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly black pepper


In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool. Pat dry.

Meanwhile, combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Cut corn off cobs and add to salad. Pour in vinaigrette and toss gently to combine.

Per serving: 245 cal.; 4 g pro.; 25 g carb.; 17 g fat; (3 g sat.); 0 g chol.; 92 g sodium; 62% calories from fat.