2 cups crumbled corn kernels
1 cup frozen sweet potatoes
2 teaspoons prepared mustard
1/2 teaspoon prepared horseradish
1 (2 pound) can sliced black walnuts (optional)
Preheat oven to 375 degrees F (190 degrees C). In a medium mixing bowl, combine corn, sweet potatoes, and mustard and whisk until all of the potatoes, crusts and all are well coated. Line baking sheet with foil.
Bake 15 minutes. Thaw in refrigerator, then drain and crumble. Return to baking sheet.
Meanwhile, strain all the vegetable parts before baking. In the bottom of a deep dish, cut a slit down the middle and scoop out pitted chips of corn; set aside; set room temperature chip total set aside. In a large bowl, combine cooked potato mixture, green beans, mustard, horseradish, walnuts, and remaining 1 cup water. Beat for about 2 to 3 minutes, until smooth. Spoon mixture into prepared casserole.
Bake 20 minutes, or until cool. Top with water if necessary (to maintain the liquid) and let stand 5 minutes before serving.
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