Creamed Corn Casserole Recipes

EASY CREAMED CORN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a 2-quart baking dish.
• Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
• Bake in the preheated oven until top is browned, about 1 hour.

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.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 350F and grease an ovenproof casserole dish.
• Combine all ingredients and pour into prepared dish.
• Bake in oven 1 hour or until cornbread tests done.

RICH AND CREAMY CORN CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened., Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper., Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.

CREAMED CORN CASSEROLE

Steps:

• Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
• Stir until all ingredients are mixed well.
• Bake 1 hour at 350 degrees F, or 15-18 minutes in a microwave on full power.
• Refrigerate leftovers.

CREAMED CORN BAKE RECIPE BY TASTY

Steps:

• In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
• Preheat the oven to 400°F (200°C).
• Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
• Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
• Season again to taste and stir until warmed through, about 1 minute.
• Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
• Sprinkle with Parmesan cheese and place in the oven.
• Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
• Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
• Serve immediately
• Enjoy!

CREAMY CORN CASSEROLE

Steps:

• In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired. , Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.