Corn Onion Casserole Recipes

SWEET ONION CORN BAKE

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

CORN & ONION CASSEROLE

Steps:

• 1. Melt the butter or margarine in a skillet and saute' the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Add the sauteed onions to the sour cream mixture, stir, and set aside.
• 2. Combine the muffin mix, egg, milk, corn, and hot sauce and mix well. Spread in a greased 9x9-inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes.

SWEET ONION CORN CASSEROLE

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.

CORN AND ONION CASSEROLE

Steps:

• Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes NOTES : Tastes just as good cold as it does warm. Yum! Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland on Jul 11, 1997

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

CORN AND ONION CASSEROLE

Steps:

• Melt the margarine in a skillet and sauté the onions until tender. In a bowl combine the sour cream, salt, parsley and ½ cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degrees F oven for 25 to 30 minutes.

CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 425°.
• Sauté onion in butter, set aside.
• Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
• Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
• Bake for 25-30 minutes until light brown.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

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!