Mimis Baked Corn Casserole Food

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

DUMP-AND-BAKE CORN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
• Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

EASY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Coat a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine all the ingredients; mix well.
• Pour into the casserole dish.
• Cover and bake for 30 minutes.
• Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
• Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
• Thaw, then cook per the listed directions.

MIMI'S BAKED CORN CASSEROLE

Steps:

• 1. Mix ingredients together (except cracker crumbs and butter).
• 2. Put into a well-greased baking dish. Like a one quart casserole, something deep.
• 3. Mix cracker crumbs and butter and sprinkle on top.
• 4. Bake at 350 degrees for 45 minutes, until crumbs are golden brown.
• 5. This recipe can be doubled easily, bake a little longer.

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
• In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
• Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

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.

MIMI'S BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 X 9 inch pan with Pam.
• Cook sausage with jalapenos until done then drain well.
• Once drained, spoon the sausage into the baking dish.
• Add the cheese and butter to the hot grits and stir until they are melted.
• Combine eggs and milk and stir well; then pour the egg mixture into the grit mixture and mix until well blended.
• Pour this mixture over the sausage and bake uncovered for one hour.
• Garnish with cheese and more jalapenos if you desire.

CORN CHOWDER FROM MIMI'S CAFE

Steps:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

MIMI'S BAKED CORN CASSEROLE

Steps:

• 1.) Mix ingredients together (except cracker crumbs and butter). Put into a well-greased baking dish. Like a one quart casserole, something deep.
• 2.) Mix cracker crumbs and butter and sprinkle on top.
• 3.) Bake at 350 degrees F for 45 minutes, until crumbs are golden brown.