Corn Casserole Ii Recipes Recipes Recipe For Hand

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BAKED CORN II



Baked Corn II image

This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go.

Provided by KSELLERS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels, thawed and drained
¾ cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
  • Bake, uncovered, in preheated oven for 1 hour.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 30.2 g, Cholesterol 80.7 mg, Fat 14.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 8.4 g, Sodium 121.4 mg, Sugar 9.1 g

CORN CASSEROLE II



Corn Casserole II image

This is an easy recipe which I love every time I make it. Good HOT or COLD!

Provided by Anonymous

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 (15 ounce) can cream-style corn
1 (11 ounce) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 ounce) package dry corn bread mix
½ cup butter, melted
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
  • In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
  • Bake in a preheated oven for 30 minutes or until lightly brown.
  • Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutrition Facts : Calories 851.8 calories, Carbohydrate 81.7 g, Cholesterol 222 mg, Fat 52.5 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 30.3 g, Sodium 1140.4 mg, Sugar 17.3 g

CORN CASSEROLE II



Corn Casserole II image

Make and share this Corn Casserole II recipe from Food.com.

Provided by Tonkcats

Categories     Corn

Yield 6 serving(s)

Number Of Ingredients 5

2 cans cream-style corn
1 egg
1/4 cup milk
1/2 box Ritz cracker
1/4 cup butter

Steps:

  • Mix egg and milk.
  • Pour mixture and mix with corn.
  • Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter.
  • Bake 1 hour at 375 degrees.

TWO CORN CASSEROLE



Two Corn Casserole image

This recipe is one I have made for years. I figured it would be in the database and needed the nutritional values, although there is a two corn casserole in the data base it isn't this one. Every where I take this casserole I am asked for the recipe. Green Giant is the only company that makes 17 oz. cans but the smaller 15 something cans work fine.

Provided by Jacqueline in KY

Categories     Corn

Time 1h10m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 8

1/2 cup margarine
3/4 cup green pepper, chopped
1/3 cup onion, chopped
17 ounces whole kernel corn, undrained
17 ounces cream-style corn
3 eggs, well beaten
8 1/2 ounces corn muffin mix
4 ounces cheddar cheese, shredded

Steps:

  • Heat oven to 350 degrees F.
  • Grease 2 quart casserole dish
  • In small skillet, melt margarine.
  • Add green pepper and onion; saute' until tender, (I do this in the microwave) Combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well.
  • Pour into casserole dish and sprinkle with cheese.
  • Bake 55-65 minutes until firm and set.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 274.1, Fat 14.9, SaturatedFat 4.7, Cholesterol 56.8, Sodium 579.6, Carbohydrate 30.2, Fiber 2.9, Sugar 6.9, Protein 7.3

CORN CASSEROLE



Corn Casserole image

For almost 30 years, I've been preparing this zippy side dish for all sorts of gatherings. In fact, whenever I'm invited to an event that involves food, it's "understood" that I'll bring this casserole. Plus, it's a great way to use up hard-cooked eggs. -Patricia Friend, Milledgeville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 13

1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups frozen corn
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
4 hard-boiled large eggs, chopped
2-1/2 cups shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper

Steps:

  • In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 711mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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