714 casserole corn sour Recipes

cut green beans, sweet white corn, sour cream (size depends on you!), cream of celery soup, crushed butter flavored cracker, salt and pepper

slightly crushed tortilla chips, cubed cooked turkey (or chicken), salsa, frozen whole kernel corn, sour cream, all-purpose flour, shredded monterey jack cheese (can add more or less depending on your liking), sliced jalapeno pepper (optional)

seasoned green beans, drained, frozen corn, sour cream, condensed cream of mushroom soup, buttery round crackers, butter, melted, shredded colby-jack cheese

easy country ground beef and corn casserole, lean ground beef, chopped onion, whole kernel corn, drained, cream of chicken soup, cream of mushroom soup, sour cream, tomato sauce, chopped pimiento, salt, black pepper, noodles, cooked and drained, butter, melted, soft breadcrumbs

kernel corn, cream-style corn, butter, melted, eggs, beaten, sour cream, jiffy corn muffin mix

cream-style corn, mexican-style corn, sour cream, butter or 1/2 cup margarine, melted, eggs, slightly beaten, jiffy cornbread mix, jalapeno jack cheese, shredded

spaghetti sauce, garlic, finely chopped, ground beef, browned, cooked pasta, corn, sour cream, cottage cheese, cheddar cheese, shredded

eggs, cream-style corn, sour cream, jiffy cornbread mix, butter, melted, cheddar cheese, shredded

frozen hash brown potatoes (thawed ), melted butter, salt, cream of chicken soup, pt. container of sour cream, grated cheddar cheese, melted butter, crushed corn flakes cereal

corn tortillas, margarine (approximate measure), lean ground beef, chili powder, shredded cheese (see directions ), chopped tomatoes, undrained, lowfat refried beans, picante sauce (your favourite), sour cream

chopped green pepper, chopped onion, mushrooms, butter, cream corn, sour cream, cooked egg noodles, cooked diced chicken

california-blend frozen vegetables (broccoli, cauliflower, and carrots), creamed corn, sour cream, milk, cheddar cheese (mild to sharp(your choice), salt, pepper

pasilla peppers roasted and skin peeled, slow roasted pulled pork seared on bbq then slowed cooked ., spanish vermicelli rice, petite diced fire roasted tomatoes added to the rice, black beans, corn, sour cream, mexican cheese s. use several ., red and green enchilada sauce., black bean corn chips cracked up a little .

onion, butter, jiffy cornbread mix, creamed corn, sour cream, shredded colby or 1 cup cheddar cheese, parmesan cheese

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 , plus, butter, melted, onion, chopped, green bell pepper, chopped, red bell pepper, chopped, eggs, sour cream, creamed corn, yellow cornmeal, salt and pepper, cayenne pepper (optional), garlic powder (optional) or 2 fresh minced garlic cloves (optional), grated cheddar cheese, divided

onion, chopped, garlic cloves, chopped, butter, flour, dry mustard, low-fat milk, parmesan cheese, light sour cream, salt and pepper, nutmeg, lean corned beef, cubed or shredded, potatoes, cooked, peeled, and cubed, frozen broccoli (about 1/2 of a 16 oz. package), refrigerated biscuits or 1/2 a recipe of parmesan cornmeal biscuit

corn tortillas, corn oil, mexican blend cheese, whole chicken, cooked, coarse black pepper, ranch dressing mix (hidden valley), tomatoes and green chilies, green enchilada sauce, green chilies, diced, sour cream, cream of chicken soup