Jans Corn And Cheddar Casserole Food

BEEF AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

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.

CHIPOTLE CHEDDAR CORN CASSEROLE

Steps:

• Coat the inside of a 9-inch square baking pan with cooking spray.
• Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
• Add in the flour; whisk until white bubbles form on the vegetables.
• Cook the flour for about 2 minutes, being careful not to burn the chipotle.
• Gradually add the milk and sugar and bring to a boil, whisking constantly.
• Add in corn; stir to blend.
• Pour the mixture into the prepared dish; sprinkle cheese over the top.
• Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
• Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
• Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
• Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
• Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

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.

JIFFY CORNBREAD CASSEROLE WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 425°.
• Sauté onion in butter, set aside.
• Mix Jiffy according to package directions. Stir in creamed corn. Pour into greased 11x13 casserole dish.
• Combine sour cream and shredded cheese. Add sautéed onions and stir. Drop by spoonful across cornbread mixture. Sprinkle with Parmesan.
• Bake for 25-30 minutes until light brown.

CORN CASSEROLE (RED LOBSTER CHEDDAR BAY BISCUIT VERSION)

Steps:

• Prep: melt butter on low heat in saucepan and pre-heat over to 350 degrees.
• Add all contents into casserole pan (8"x8" works well) including the biscuit mix spice pack.
• Mix throughly, even out surface prior to placing in oven.
• Bake at 350 degrees for approximately 60 minutes until golden.
• Remove from oven and let sit for 5-10 minutes before serving.