Creamed Corn Casserole Recipe 435 Food

CREAM CORN CASSEROLE WITH CREAM CHEESE

Steps:

• Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
• Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
• Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes.
• Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat.
• Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
• In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
• Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.

CREAMED CORN CASSEROLE RECIPE

Steps:

• Preheat oven to 425 degrees. Butter an 8x8-inch or 9x6-inch baking dish, set aside.
• In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring mixture to a boil, then reduce heat, cover and simmer for 30 minutes or until the corn is tender.
• In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
• In a food processor (or ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
• Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.

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 the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

CREAMED CORN CASSEROLE

Steps:

• Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
• Stir until all ingredients are mixed well.
• Bake 1 hour at 350 degrees F, or 15-18 minutes in a microwave on full power.
• Refrigerate leftovers.

CREAMED CORN CASSEROLE

Steps:

• Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside.
• In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.
• Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.

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.

CREAMY CORN CASSEROLE

Steps:

• In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired. , Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.