Potato Corn Bake Food

POTATO CORN BAKE

Potato Corn Bake image

My husband says this dish is one of his top two favorites! You can tell that's true with just one look at the battered condition of my recipe card. It appears as though I've made this dish at least a hundred times! I originally found the recipe in a Pillsbury Bake-Off Cookbook at the city library.

Provided by Debs Recipes

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 lb bacon, cut into 3/4-inch pieces
1/3 cup chopped onion
1/2 cup chopped green pepper
1 (15 ounce) can creamed corn
2 cups milk
3 tablespoons butter or 3 tablespoons margarine
3/4 teaspoon salt
1 dash pepper
2 cups potato flakes
1/2 cup sour cream
1/4 cup parmesan cheese
2 tablespoons chopped green onions (optional)

Steps:

Cook bacon until crisp; drain and set aside.
In a large skillet, saute onion and green pepper in 1 tablespoon reserved bacon fat for 1-2 minutes; add corn, milk, butter, salt, and pepper and cook, stirring frequently, over medium heat until bubbly.
Remove skillet from heat; stir in potato flakes and sour cream.
Turn contents of skillet into a 9" square baking dish that has been coated with no-stick cooking spray.
Top with bacon, parmesan cheese, and optional green onions.
Bake at 375° for 20-25 minutes.

Nutrition Facts : Calories 394.4, Fat 25.7, SaturatedFat 12.6, Cholesterol 55.9, Sodium 891.5, Carbohydrate 33.1, Fiber 2.3, Sugar 3.8, Protein 10.7

SCALLOPED POTATOES & CORN CASSEROLE

Scalloped Potatoes & Corn Casserole image

This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.

Provided by looneytunesfan

Categories Potato

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 medium potatoes, peeled and sliced
2 (14 3/4 ounce) cans cream-style corn
butter (dot here and there)
salt (to taste)
pepper (to taste)
milk (tiny amount in corners)

Steps:

Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
Pour cream corn over potatoes.
Dot with butter.
Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

EASY POTATO AND CORN CASSEROLE

Easy Potato and Corn Casserole image

This recipe was given to my mother and father after they had it in a very small Scottish restaurant in the NC mountains. It was supposedly an 'old family recipe' of the family who owned the restaurant. It is excellent with most any beef or game.

Provided by ecross

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

4 large baking potatoes
salt and freshly ground black pepper to taste
1 (15 ounce) can creamed corn
1 cup shredded sharp Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Allow potatoes to cool, then peel and slice into 1/2-inch rounds.
Put a layer of potatoes in a casserole dish and season with salt and pepper. Spoon 1/3 of the creamed corn over the potatoes and spread evenly. Repeat layers twice more, ending with the corn. Sprinkle shredded Cheddar cheese on top.
Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 57.8 g, Cholesterol 24.1 mg, Fat 8.2 g, Fiber 6.4 g, Protein 12.1 g, SaturatedFat 5 g, Sodium 412.3 mg, Sugar 4.6 g

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