Make Over Corn Casserole Recipes

MAKE-OVER CORN CASSEROLE

Steps:

• Preheat oven to 350°.
• Spray an 9 x 13 baking dish with cooking spray.
• In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don't worry, you are doing fine.
• Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
• Let it cool a few minutes before cutting.

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.

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.

MAKEOVER FAVORITE CORN BAKE

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened. , Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a thermometer reads 160°. Serve warm. Refrigerate leftovers.

CORN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

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.

MAKEOVER CORN 'N' GREEN BEAN BAKE

Steps:

• In a large bowl, combine the first nine ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , Toss the cracker crumbs and butter; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

CORN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
• In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
• Bake in a preheated oven for 30 minutes or until lightly brown.
• Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.