880 baked creamed corn cream cheese Recipes

ground beef, onion (chopped ), green pepper (chopped , i often add more), garlic clove (minced ), red kidney beans (rinsed and drained ), tomato sauce, taco seasoning mix (package size likely varies from brand to brand), flour, yellow cornmeal, sugar, baking powder, salt, creamed corn, milk, egg, shredded cheddar cheese

cream-style corn, stone-ground yellow cornmeal, eggs, salt, baking soda, buttermilk (whole or reduced fat ), olive oil, extra-sharp white cheddar cheese, grated, cayenne pepper , a pinch (optional), grated nutmeg (optional), unsalted butter

vegetable oil, chopped onion, butter, softened, cream cheese, softened, whole kernel corn, drained, creamed corn, chopped green chile peppers, french-fried onions, divided

butter, creamed corn, corn (don tsp drain), jiffy cornbread mix, sour cream, cheese, grated, onion, chopped fine, bell green bell pepper, chopped fine, chopped pimiento, drained

canned corn niblets, drained (can use two cans), butter, onion, finely chopped, green bell pepper, chopped, tablesppon flour, half-and-half cream, grated parmesan cheese (optional), shredded cheddar cheese, eggs, well beaten, salt and pepper, breadcrumbs

dried onion, minced, black pepper, healthy request cream of broccoli soup or 1 (12 oz) can regular cream of broccoli soup, nonfat sour cream or 1 pint sour cream, low-fat sharp cheddar cheese or 4 oz sharp cheddar cheese, grated, kraft healthy favorites fat free cheddar or 4 oz cheddar cheese, potatoes, cooked and cubed, corn flakes, crushed, for topping

pasta, creamed corn, canned corn kernels, onion, butter, cheese

broken dry spaghetti, whole kernel corn, shredded cheddar cheese, cream-style corn, margarine, melted

goat cheese, crumbled, margarine, sugar, blue cornmeal (yellow can be subsituted), eggs, flour, baking powder, salt, creamed corn, diced green chili peppers, with liquid

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, sugar (adjust to your taste), heavy whipping cream, frozen corn, thawed, cream cheese, softened, fresh ground peper to taste, crushed butter flavored crackers like ritz, butter, finely diced

eggs, creamed corn, sugar, crushed club crackers (i use 1 sleeve), salt, milk, butter

frozen corn, cream cheese, cubed, butter, cubed, canned chopped green chilies, garlic clove, minced, salt, pepper

whole kernel corn, drained, french-style green beans, drained, condensed cream of mushroom soup, undiluted, sour cream, shredded cheddar cheese, onion, chopped, celery rib, chopped, green pepper, chopped, crushed butter-flavored crackers (about 70 crackers), butter, melted

butter, sugar (or adjust amount to taste), heavy whipping cream, frozen corn kernels, thawed, cream cheese, softened (for a less richer flavor you may reduce to 3/4 package), fresh ground white pepper (to taste) or black pepper (to taste), crushed butter flavored cracker (such as ritz crackers), butter, finely diced

cream-style corn, milk, shortening, eggs, slightly beaten, cornmeal, baking soda, baking powder, salt, diced green chilies, drained, shredded cheddar cheese

chopped sweet onion, chopped celery, chopped baby carrots, butter, diced petite tomatoes; well drained, sweet creamed corn, jiffy cornbread mix, eggs; well beaten, kraft shredded cheese ; for vegetable mixture, kraft shredded cheese ; for baking on top, white pepper

creamed corn, corn, undrained, velveeta cheese, cubed, onion, minced, spaghetti, uncooked and broken into thirds, milk