Buttery Corn Casserole Recipes

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BUTTERY CORN CASSEROLE



Buttery Corn Casserole image

This recipe calls for canned corn but if in season corn off the cob would work great!! From Taste of Home

Provided by Luv2BMomi

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 eggs, lightly beaten
1 (5 ounce) can evaporated milk
3 tablespoons butter or 3 tablespoons margarine, melted, divided
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups shredded cheddar cheese
1 cup crushed butter flavored cracker, divided

Steps:

  • In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs.
  • Spoon into a greased 11 in x 7 in baking dish.
  • Toss the remaing crumbs and butter; sprinkle over corn mixture.
  • Bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.

BUTTERY CREAMED CORN CASSEROLE



Buttery Creamed Corn Casserole image

This recipe came from a good friend of ours. Every time she make this there are no leftovers. She won an award for this recipe.

Provided by BLUE ROSE

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5

1 (8 1/2 ounce) box cornbread mix
1 (8 1/2 ounce) can creamed corn
1 (8 1/2 ounce) can whole corn, drained
1 cup sour cream
1/2 cup butter, at room temperature

Steps:

  • Mix all together.
  • Put in a greased casserole.
  • Bake at 350° for 1 hour.

BUTTERY CORN CASSEROLE



Buttery Corn Casserole image

Lisa Whitehead from Caraway, Arkansas sends this comforting side dish her daughter (pictured) prepares. "Megan is an excellent cook and baker," Lisa writes. "She has won several top prizes for her cooking and baking skills."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
3 tablespoons butter, melted, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 24 crackers), divided

Steps:

  • In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. , Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

Nutrition Facts :

CORN CASSEROLE I



Corn Casserole I image

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

Provided by Polly Woodard

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h30m

Yield 9

Number Of Ingredients 9

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
¼ cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese
½ cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 39.3 g, Cholesterol 92.2 mg, Fat 21.1 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 11.5 g, Sodium 1046.7 mg, Sugar 7.1 g

CORN CASSEROLE RECIPE BY TASTY



Corn Casserole Recipe by Tasty image

Here's what you need: yellow rice, water chestnuts, butter, green giant mexi-corn, onion, sour cream, cream of chicken soup, cheddar cheese

Provided by Toni Flowers

Yield 12 servings

Number Of Ingredients 8

1 package yellow rice
1 can water chestnuts, sliced, drained
1 stick butter
1 can green giant mexi-corn, drained (do not substitute whole yellow corn)
½ cup onion, finely chopped
1 carton sour cream
1 can cream of chicken soup
2 cups cheddar cheese, grated

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cook rice according to package directions.
  • Chop water chestnuts into small dice.
  • Melt stick of butter in a 9 x 13-inch (22 x 33 cm) glass casserole dish.
  • Stir the rice, corn, onion, water chestnuts, sour cream, and cream of chicken soup together until mixed well. Pour mixture into casserole dish and spread it out evenly. The butter may spill onto the top of the casserole and that's fine.
  • Bake uncovered for at least 20 minutes. Depending on your oven it may need to cook longer if you have a cold cooking oven. The center of the casserole must reach a hot temperature to your touch.
  • Remove from the oven. Sprinkle the shredded cheddar cheese on top of the casserole and cook for 10 minutes, or until the cheese is melted well.
  • I hope you enjoy our family favorite casserole! We take it to church dinners and never have any leftovers. It can be made ahead of time and frozen for cooking on those busy holidays!
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams

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