Baked Corn Casserole For Potlucks Recipes

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

CORN CASSEROLE FOR POTLUCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
• Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
• Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

BAKED CORN CASSEROLE FOR POTLUCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
• Bake in preheated oven until the cheese is melted, about 45 minutes.

CORN CASSEROLE FOR POTLUCK

Steps:

• Preheat oven to 350 degrees.
• Fry bacon; cut or crumble to small pieces.
• Remove from pan, drain most of grease.
• Add diced onion, then peppers, mushrooms.
• Saute till onion is cooked.
• Add salt, pepper and seasoning mix to corn.
• Add bacon and sauteed vegetables to corn.
• Add chopped tomatoes to corn.
• Blend all together and bake uncovered in large baking dish at 350 x 30 minutes.

DUMP-AND-BAKE CORN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
• Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

EASY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Coat a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine all the ingredients; mix well.
• Pour into the casserole dish.
• Cover and bake for 30 minutes.
• Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
• Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
• Thaw, then cook per the listed directions.

CORN VEGETABLE CASSEROLE

Steps:

• Combine corn, broccoli, carrots and onions; place in a greased 13x9-in. baking dish. , In a bowl, combine soup, milk, Worcestershire sauce and garlic powder. Add 1 cup cheese. Pour over vegetables. Top with remaining cheese. Bake at 350° for 35-40 minutes or until bubbly and heated through.