Butterycorncasserole 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.

CORN CASSEROLE WITHOUT JIFFY®



Corn Casserole without Jiffy® image

This easy corn casserole is made without Jiffy® and takes only minutes to prepare.

Provided by Vandale Gentry

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 (15.25 ounce) cans shoepeg corn, drained
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup butter
1 sleeve crushed buttery round crackers (such as Ritz®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
  • Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
  • Bake in the preheated oven until bubbly, about 25 to 30 minutes.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 32.2 g, Cholesterol 82.7 mg, Fat 33.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 19.4 g, Sodium 1055.3 mg, Sugar 5.2 g

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.

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