Robin Hood Corn Casserole Food

CORN CASSEROLE

Steps:

• Mix above ingredients in casserole dish and bake in a 350* oven for 45 minutes, or until set.
• Enjoy!

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.

FRESH CORN CASSEROLE

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

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.

FLEISCHMANN'S 1-DISH TACO BAKE

Steps:

• Brown meat and drain.
• Add taco seasoning and mix well.
• Mix batter ingredients together in a pre.sprayed 9 1/2 inch deep dish pie plate.
• Top batter with meat and taco seasoning mixture.
• Pour salsa evenly over meat.
• Sprinkle with cheese and crushed corn chips.
• Bake by placing in a COLD oven.
• Set temperature to 350 and bake 30 minutes or until done.

ROBIN HOOD CORN CASSEROLE

Steps:

• 1. Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
• 2. Cut fresh (raw) corn from the cob. Set aside
• 3. Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
• 4. Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
• 5. Add cream cheese and 1 cup milk. Heat until cheese melts. Add cooked rice. Season to taste with salt and pepper. Cool for about 15 min.
• 6. Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
• 7. Top with crumbled bacon. Bake for 30 min. at 350 degrees