Bridgets Family Corn Casserole Food

BRIDGET'S FAMILY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Combine whole kernel corn, creamed corn, Cheddar cheese, onion, red bell pepper, eggs, milk, olives, salt, and pepper together in a large bowl; pour into the prepared casserole dish. Cover dish with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove foil, sprinkle corn chips over corn mixture, and bake until casserole is bubbling, about 20 minutes more. Let casserole stand until set, 15 to 20 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.

CORN CASSEROLE

Steps:

• Preheat oven to 350.
• Drain the whole kernel corn. Mix together everything in a bowl.
• Bake in a greased baking dish for 60 minutes.

BACON CORN CASSEROLE

Steps:

• 1. Preheat oven to 350º.
• 2. In a skillet, cook bacon, crumble, and set aside.
• 3. Cook onion in butter till transparent, in a large 3-quart saucepan.
• 4. In the same pan, blend in the flour and salt.
• 5. Add the sour cream gradually; keeping texture smooth.
• 6. Bring mixture to a boil, then add the frozen corn and parsley.
• 7. Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.
• 8. Pour bacon/corn mixture into a greased 1 quart baking dish.
• 9. Garnish casserole with the remaining bacon.
• 10. Bake in oven (uncovered) for 30 minutes, then serve immediately.
• 11. *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn. (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)