Emilys Cheesy Corn Casserole Recipes

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CHEESY CORN CASSEROLE



Cheesy Corn Casserole image

There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!

Provided by GLOEGGLER

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 7

1 (11 ounce) can whole kernel corn, drained
1 (11 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg
1 (8.5 ounce) package dry corn bread mix
1 small onion, diced
1 cup shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
  • Bake in preheated oven for 25 minutes.
  • Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g

EMILY'S CHEESY CORN CASSEROLE



Emily's Cheesy Corn Casserole image

A GREAT side dish with any meal! Full of flavor and a popular choice for a potluck. Creamy with bits of sweet corn kernels. My favorite vegetable casserole.

Provided by Seasoned Cook

Categories     Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 (8 1/2 ounce) box cornbread mix (Jiffy)
1 (8 1/2 ounce) can of sweet creamed corn
1 (8 1/2 ounce) can sweet whole kernel corn, drained
2 eggs
1 cup sour cream
1/2 cup butter, melted
1 cup cheddar cheese

Steps:

  • Mix all ingredients and blend well.
  • Pour into a greased 2 1/2 quart casserole baking dish.
  • Bake at 350 degrees for 45 to 50 minutes or until light brown on top.
  • Note: 1/2 cup of shredded cheddar cheese may be sprinkled on top during last 10 minutes of baking (optional).

Nutrition Facts : Calories 541.6, Fat 36.2, SaturatedFat 20, Cholesterol 143.2, Sodium 879.7, Carbohydrate 44.9, Fiber 3.9, Sugar 12.3, Protein 12.4

CHEESE CORN CASSEROLE



Cheese Corn Casserole image

A tasty, slightly rich side dish that my whole family fights to get to. It's also very easy to prepare.

Provided by Renee Palfenier

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

3 tablespoons butter
1 cup sliced onion
1 (8.5 ounce) package corn bread mix
½ cup milk
1 cup cream-style corn
1 dash hot pepper sauce
1 cup sour cream
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
  • ina medium skillet, saute onions in butter over medium heat until soft; set aside.
  • In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
  • Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
  • Bake for 25 to 30 minutes, cover for last 15 minutes.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 38.9 g, Cholesterol 58.9 mg, Fat 25.9 g, Fiber 1.1 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 978.1 mg, Sugar 7.6 g

CHEESY CORN CASSEROLE



Cheesy Corn Casserole image

I love corn, and I love this recipe. This recipe has been around a long time, but I just discovered it. I hope you like it too!

Provided by Miss Annie

Categories     Cheese

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 7

3 (16 ounce) packages corn, frozen
1 (8 ounce) package cream cheese, cubed
1/4 cup butter, cubed
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
3/4 cup American cheese, cubed

Steps:

  • Combine all ingredients in crockpot, mixing well.
  • Cover and cook on LOW 4 hours, or until heated through and cheese is melted.

Nutrition Facts : Calories 261.7, Fat 14.6, SaturatedFat 7.7, Cholesterol 37.8, Sodium 117.2, Carbohydrate 32.2, Fiber 3.3, Sugar 9.4, Protein 6.2

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

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