Nells Corn Casserole Ii Food

CORN CASSEROLE II

Corn Casserole II image

This is an easy recipe which I love every time I make it. Good HOT or COLD!

Provided by Anonymous

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 (15 ounce) can cream-style corn
1 (11 ounce) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 ounce) package dry corn bread mix
½ cup butter, melted
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
Bake in a preheated oven for 30 minutes or until lightly brown.
Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutrition Facts : Calories 851.8 calories, Carbohydrate 81.7 g, Cholesterol 222 mg, Fat 52.5 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 30.3 g, Sodium 1140.4 mg, Sugar 17.3 g

CORN CASSEROLE II

Corn Casserole II image

Make and share this Corn Casserole II recipe from Food.com.

Provided by Tonkcats

Categories Corn

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cans cream-style corn
1 egg
1/4 cup milk
1/2 box Ritz cracker
1/4 cup butter

Steps:

Mix egg and milk.
Pour mixture and mix with corn.
Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter.
Bake 1 hour at 375 degrees.

NELL'S CORN CASSEROLE II

Nell's Corn Casserole II image

The original version of this, and 'Nell's Corn Casserole I' were given to us by our neighbor, Nell Haberstick, now pushing 92 years old, who acts and almost looks 25 years younger... we should all be so lucky. She brought them to neighborhood alley parties.

Provided by Toby Jermain

Categories Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 (4 ounce) can green chili peppers, drained (optional)
1/2 cup butter or 1/2 cup margarine
salt & freshly ground black pepper
2 cups drained canned corn or 2 cups thawed frozen corn
1 cup cream-style corn
3 eggs, beaten
1 package Jiffy cornbread mix
1 cup sour cream
2 cups grated cheddar cheese

Steps:

Saute onions and green pepper in butter until softened.
Add chili peppers, if using, season to taste with salt and pepper, and allow to cool.
Fold corn and onion mixture into eggs.
Stir in corn bread mix, sour cream, and grated cheese.
Turn into a 9" square baking dish, and bake at 375 degrees F for about 40 minutes.

Nutrition Facts : Calories 503.2, Fat 39, SaturatedFat 23.6, Cholesterol 202.8, Sodium 531.2, Carbohydrate 26, Fiber 2.6, Sugar 5.5, Protein 16.6

FRESH CORN CASSEROLE

Fresh Corn Casserole image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 cups fresh yellow corn, cut from the cob
1 tablespoon flour
1/2 stick butter or margarine, melted
2 tablespoons brown sugar
1 teaspoon garlic salt
1 tablespoon chopped parsley
1 cup milk
2 eggs, beaten
1 small jar (2 ounces) pimentos, chopped

Steps:

Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.

THE BEST CORN CASSEROLE

The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

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.

CORN CASSEROLE II

Corn Casserole II image

This is an easy recipe which I love every time I make it. Good HOT or COLD!

Provided by Allrecipes Member

Categories Corn Casserole

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 (15 ounce) can cream-style corn
1 (11 ounce) can whole niblet style corn
2 eggs
1 cup sour cream
1 (8.5 ounce) package dry corn bread mix
½ cup butter, melted
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
Bake in a preheated oven for 30 minutes or until lightly brown.
Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutrition Facts : Calories 851.8 calories, Carbohydrate 81.7 g, Cholesterol 222 mg, Fat 52.5 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 30.3 g, Sodium 1140.4 mg, Sugar 17.3 g

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