Julies Corn Casserole Food

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.

JIFFY® CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

JULIE'S CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together both cans of corn, corn muffin mix, sour cream, 2 cups cheese, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with remaining cheese. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

JULIE'S CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix together all the filling ingredients.
• Layer the bottom of a 9x13 inch baking dish with 1/3 of the tortilla strips.
• Top with 1/3 chicken filling and 1/3 cheddar cheese.
• Repeat layering with remaining ingredients.
• Then for the topping: pour can of enchilada sauce over all and sprinkle with grated Monterey jack cheese.
• Bake for 30 minutes then let stand about 10 minutes (if you can keep everybody away from it, that is).
• Enjoy!

JULIE'S CORNBREAD DRESSING OR STUFFING

Steps:

• DAY BEFORE OR EARLY IN THE DAY.
• Make cornbread.
• Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
• Dice celery and onion and keep refrigerated.
• 2 1/2 HOURS BEFORE SERVING.
• Crumble cornbread by hand into the bowl with the bread.
• Add the eggs, sage, salt and pepper.
• Add 2 cups of turkey broth.
• Add the cream.
• Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
• Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
• If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
• 1 1/4 HOUR BEFORE SERVING.
• Place dressing in the oven.
• Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
• Serve and enjoy!

CORN CASSEROLE

Steps:

• Stir ingredients together well and bake in a 2 quart dish at 350 for 45 minutes to 1 hour.

JULIE'S MEXICAN SALAD INSPIRATION

Steps:

• Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
• Stir ranch-style dressing and salsa together in a bowl; pour over salad.

JULIE'S SENSATIONAL SMOKY CORN CHOWDER

Steps:

• Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
• Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
• Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

JULIE'S EASY CHILE RELLENO CASSEROLE

Steps:

• Butter a large rectangular baking dish.
• Mix cottage cheese, crackers, eggs, onion, and parsley and put half into dish.
• Top with layers of grated cheese and peppers, then cover with remaining cottage cheese mixture.
• Bake uncovered for 1 hour at 350 degrees.