Colorful Corn Casserole Recipes

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.

COLORFUL ROASTED CORN SALAD

Steps:

• Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
• Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.

COLORFUL CORN

Steps:

• In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

COLORFUL CORN & VEGGIE CASSEROLE

Steps:

• Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
• Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
• Add everything except the cheese & tomatoes. Stir until blended.
• Stir in 6 oz of the cheese. Pour mixture into prepared pan.
• Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
• Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
• Let set 5 minutes before cutting.

COLORFUL CORN SALAD

Steps:

• In large bowl, combine first 12 ingredients.
• In microwave safe dish, combine oil and garlic.
• Microwave, uncovered, on high for 1 min.
• (I cut this about 15 sec. short in mine).
• Cool.
• Whisk in lime juice.
• Pour over the corn mixture and toss to coat.
• Cover, and refrigerate until serving.
• Yield: 16-18 servings.

CORN CASSEROLE RECIPE BY TASTY

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!