Colorful Corn Casserole Food

COLORFUL VEGGIE BAKE

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

COLORFUL CORN CHOWDER

Steps:

• In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
• Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
• Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

CLASSIC CORN CASSEROLE RECIPE

Steps:

• Heat oven to 350ºF.
• Reserve 1 cup corn. Process remaining corn with all remaining ingredients except peppers in food processor until blended.
• Pour into 13x9-inch pan sprayed with cooking spray; stir in peppers and reserved corn.
• Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Let stand 10 min. before serving.

COLORFUL CORN

Steps:

• In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

TEX MEX CHEDDAR CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Toss together cheddar cheese, flour and pepper in a medium bowl and set aside.
• Stir together milk, hot sauce, corn, black beans and 1/3 cup cilantro in a 9x13-inch baking dish.
• Place cubed cream cheese over the corn mixture.
• Layer cheddar cheese mixture over corn mixture in baking dish and mix to combine and distribute ingredients.
• Cover and bake 30 minutes.
• Uncover and bake 5 minutes longer.
• Top with remaining cilantro and diced tomatoes.

CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 325F/165C.
• Whisk Dry ingredients in a bowl.
• Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
• Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
• Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
• Serve warm or even at room temperature.

CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
• Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
• Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
• Pour into a shallow 8x8" baking dish.
• Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

COLORFUL CHICKEN CASSEROLE

Steps:

• In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

SPICY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
• Mix white corn and diced jalapeno peppers with the butter and cream cheese.
• Bake in the preheated oven 30 to 35 minutes.

COLORFUL CORN & VEGGIE CASSEROLE

Steps:

• Heat oven to 350. Spray rectangular glass casserole pan with cooking spray.
• Place margarine & frozen mixed vegetables into glass mixing bowl. Microwave 2 minutes until vegetables are thawed & butter is melted.
• Add everything except the cheese & tomatoes. Stir until blended.
• Stir in 6 oz of the cheese. Pour mixture into prepared pan.
• Top with thin slices of tomatoes in a pretty pattern. Sprinkle with reserved cheese.
• Bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
• Let set 5 minutes before cutting.

20 TURKEY CASSEROLES YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey casserole in 30 minutes or less!

COLORFUL CHICKEN CASSEROLE

Steps:

• In a large skillet, sauté green pepper, celery, and onion in butter until tender.
• Add broth, peas, corn, salt (if desired) and pepper; heat through.
• Stir in chicken and spaghetti.
• Divide between 2 greased 8 inch square baking pans.
• Top with the mushrooms and cheese.
• Cover and freeze one casserole for up to 3 months, if you only need to serve 4.
• Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer.
• To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.

VEGGIE CASSEROLE

Steps:

• Preheat oven to 325f degrees.
• In a large bowl combine all ingredients; mix well. Pour into a veggie sprayed casserole. Cover and bake in preheated 325f degree oven for 45 minutes to one hour.
• Remove lid for the last 10 or 15 minutes.

LIMA BEAN AND CORN CASSEROLE

Steps:

• Cook lima beans and corn together, following package directions.
• Drain.
• Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
• Blend in the flour, milk, salt and one cup of grated cheese.
• Cook until the sauce begins to thicken; add pimento and water chestnuts.
• Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
• Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
• Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

PEAS AND CORN

Steps:

• Place the peas and corn in a microwave safe casserole dish. Sprinkle the vegetables with 1/4 cup water.
• Cover the casserole with plastic wrap or the lid, pull back one corner to vent, and microwave the vegetables on high for 6 minutes. Stir the vegetables gently. Then microwave the peas and corn, uncovered, for 2 minutes longer.
• Drain the vegetables well and return them to the casserole dish. Add the butter and seasonings to the vegetables. Stir gently, then microwave, uncovered, for one minute longer, or until the butter is melted and the vegetables are hot. Let stand for 2 minutes on a solid surface so the heat distributes evenly, stir gently, and serve immediately.