Indiana Corn Lovers Casserole Recipes

AMY'S INDIANA CORN CASSEROLE

Steps:

• Step 1 Heat oven to 350 degrees F. Cook the bacon, chop into bite-size pieces and set aside. Step 2 Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until soft. Stir in the flour, then the yogurt until well combined. Add the corn and most of the bacon bits. Season to taste with salt and pepper. Step 3 Pour the mixture into a 9 x 13-inch baking dish and sprinkle with the remaining bacon pieces and the parsley. Step 4 Bake for about 45 minutes, until lightly browned.

INDIANA CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
• Melt butter over medium heat in a large pot.
• Saute onions, celery, and bell peppers until tender.
• Stir in flour, then sour cream, until well combined.
• Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
• Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
• Bake for 30-45 minutes, until top is lightly browned.
• Garnish with chopped parsley for that extra "pop" of color.

INDIAN STREET CORN SALAD

Steps:

• Place a large cast-iron skillet over medium-high heat and heat until just beginning to smoke. Rub the corn with olive oil, then carefully lay into the pan. Cook until charred in patches all the way around and golden brown, 20 to 25 minutes, turning every 5 minutes. Remove and let cool.
• For the dressing: Meanwhile, whisk together the lime juice, cumin, cayenne, cardamom, chaat masala and salt and black pepper to taste. Slice the kernels off the cobs and tumble into a big bowl. Add the tomatoes, mint and cilantro. Toss with the dressing, and taste for seasoning. Serve!

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

HOOSIER CORN CASSEROLE

Steps:

• In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside., In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean.

INDIANA CORN LOVER'S CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine eggs, corn, sour cream, butter, cheese, onion, and chiles. Gently fold in corn muffin mix until moistened. Spread mixture into a greased 2-quart baking dish. Bake 60-70 minutes, or until golden brown on top and center is set. Makes 4-6 servings.

REUBEN-LOVERS CASSEROLE

Steps:

• Combine sauerkraut, onions, parsley and caraway seeds in a bowl; mix well. Layer mixture in the bottom of a 9 x 13 inch pan.
• Next layer is the corned beef.
• Sprinkle 1 cup shredded cheese on top of mixture. On top of cheese spread 1/4 cup 1000 Island dressing.
• Toss together rye bread and butter and sprinkle over dressing. Top entire casserole with 1 cup shredded cheese.
• Bake 375 degrees for 35 minutes.