Chapel Hill Swiss Corn Bake Food

SWISS CORN BAKE

Steps:

• Preheat oven to 350*.
• Lightly grease 2-quart baking dish; set aside.
• In large bowl stir together egg, corn, milk, onion, salt and pepper.
• Stir in 3/4 cup of the cheese.
• Spoon into prepared baking dish.
• In medium bowl combine bread crumbs, butter and remaining 1/4 cup cheese.
• Sprinkle over corn mixture.
• Bake for 25 to 30 minutes or until golden brown and the center jiggles slightly.
• Let stand for 10 minutes before serving.

SWISS CORN BAKE

Steps:

• cook corn in salted water until just tender.
• Drain well.
• Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese.
• Pour into 10x6 baking dish.
• Combine bread crumbs, melted butter, and 1/4 cup of cheese in bowl.
• Mix together, and sprinkle over top.
• Bake at 350 degrees for 25 minutes.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined.
• Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.

SWISS CORN CASSEROLE

Steps:

• Preheat the oven to 350°F Lightly grease a casserole dish; set aside.
• In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
• Stir in the evaporated milk.
• In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
• Pour the corn mixture into the prepared casserole dish.
• Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
• Bake at 350°F for about 30 minutes or until a bit golden.

CHEDDAR CHEESE CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Saute onion and green pepper in butter.
• Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
• Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.

CHICKEN CORNBREAD STUFFING BAKE

Steps:

• In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

SWISS CORN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 4 ingredients; stir in corn, 1-1/2 cups cheese and onion. Transfer to a greased 11x7-in. baking dish., Toss bread crumbs with melted butter; sprinkle over casserole. Sprinkle with the remaining cheese., Bake, uncovered, until golden brown and heated through, 35-45 minutes. Let stand 10 minutes before serving.

SWISS CORN BAKE

Steps:

• 1. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn, with onion, according to package directions.) Drain well.
• 2. In a medium bowl, beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into a greased 2-qt. square baking dish.
• 3. Sprinkle remaining 1/4 cup cheese onto corn mixture. Bake, uncovered, in a preheated 350º oven for 30 minutes. Let stand for 10 minutes before serving.