Creamed Corn Garlic Mushrooms Crispy Kale And Breadcrumbs Recipes

MARIAN'S CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
• Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
• Bake in the preheated oven 20 to 30 minutes, until lightly browned.

MUSHROOM CORN CASSEROLE

Steps:

• In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese. , Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture., Bake, uncovered, at 400° for 20-25 minutes or until heated through.

DELICIOUS CREAMED KALE WITH MUSHROOMS

Steps:

• Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

MUSHROOM CORN CASSEROLE

Steps:

• Set oen to 400 degrees.
• Grease a medium baking dish.
• In a frypan, saute green pepper and onion and garlic until soft in 4 tablespoons butter.
• Stir in 1/4 cup flour, creamed corn, salt and pepper; mix well to combine.
• Add/stir in cream cheese until melted and well blended.
• Stir/add in whole corn, mushrooms and Swiss cheese; stir to combine.
• Transfer to prepared baking dish.
• Mix the breadcrumbs with Parmesan cheese then over the mixture.
• Drizzle with remaining 2 tablespoons (or more if desired) melted butter.
• Bake for 20-25 minutes, or until hot and bubble.
• Delicious!

CREAMY MUSHROOMS AND KALE

Steps:

• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.