Corn Muffin Casserole Recipes Recipe For Shrimp
JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
EASY CROCKPOT CORN CASSEROLE RECIPE
This easy crockpot corn casserole recipe is cheesy and a perfect vegetarian side dish at Thanksgiving or Christmas! Moist sweet creamed corn you'll love.
Provided by The Typical Mom
Categories Side Dish
Time 1h55m
Number Of Ingredients 9
Steps:
- MIx together corn muffin mix, sugar, corn kernels, creamed corn, sour cream and eggs in a bowl.
- Spray inside of slow cooker with non stick spray and pour in batter. Smooth out so it is the same thickness all the way across pot. Pour melted butter on top.
- Cover and cook on high for 2-3 hours or until center is set and firming up. Test with toothpick to see if it comes out mostly clean.
- If desired you can sprinkle cheese on top for last 30 minutes so it melts when done.
Nutrition Facts : ServingSize 2 oz, Calories 520 kcal, Carbohydrate 70 g, Protein 13 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 100 mg, Sodium 751 mg, Fiber 5 g, Sugar 26 g
DUMP AND BAKE SHRIMP AND RICE CASSEROLE
With just 10 minutes of prep, this Dump-and-Bake Shrimp and Rice Casserole is a delicious and easy dinner recipe for busy nights!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray and set aside.
- In a large bowl, stir together condensed soup, bell pepper, onion, rice, Worcestershire sauce, mustard, pepper and shrimp. Transfer to the prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture over top of the casserole.
- Cover and bake for about 20 minutes. Remove the cover and continue baking (uncovered) for about 10 more minutes, or until shrimp are pink and breadcrumbs are golden brown.
Nutrition Facts : ServingSize 1 /3 of the casserole, Calories 352 kcal, Carbohydrate 45 g, Protein 22 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 205 mg, Sodium 1052 mg, Fiber 1 g, Sugar 2 g
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