588 corn casserole cheese sour Recipes

corn, creamed corn, butter (melted ), jiffy corn muffin mix, eggs, shredded cheddar cheese, sour cream (8 oz.)

corn, drained, cream-style corn, jiffy corn muffin mix, sour cream, cream cheese, softened, shredded cheddar cheese

eggs, sharp cheddar cheese, cream-style corn, frozen corn, green chili peppers, clarified butter, yellow cornmeal, worcestershire sauce, monterey jack cheese, sour cream, salt & pepper

cornbread mix (jiffy), sweet creamed corn, sweet whole kernel corn, drained, eggs, sour cream, butter, melted, cheddar cheese

country crock spread, divided, ground beef, chopped fresh cilantro (optional), mexican-style corn, drained, salsa, sour cream, shredded cheddar cheese, black beans, drained

first layer, corn, creamed corn, non-fat sour cream, low-fat ricotta cheese, dry corn bread mix, second layer, rotisserie chicken, shredded, shredded cheddar cheese, enchilada sauce , or more as needed, wholly guacamole dip

butter (1 stick), onion, chopped, green pepper, chopped, eggs, slightly beaten, creamed corn, whole kernel corn , including liquid, jiffy corn muffin mix, salt, sour cream, cheddar cheese, grated

whole kernel corn, cream-style corn, corn muffin mix (i use jiffy), sour cream, butter, melted (1 stick), shredded cheddar cheese (less may be needed)

whole kernel corn, drained, cream style corn, corn muffin mix (recommend jiffy), sour cream, butter melted, shredded cheddar cheese

whole kernel corn, cream-style corn, breadcrumbs (enough to hold together), sour cream, egg, shredded cheddar cheese, french s cheddar french fried onions

white corn, rinsed, but not drained, white shoepeg corn, green beans, sour cream, cheddar cheese, shredded, onion, medium, diced, ritz crackers , 1 sleeve, butter, sliced, almonds, sliced

corn muffin mix, eggs, whole kernel corn drained , 1 can cream corn, red pepper , 1 green pepper, 1 yellow onion all diced, butter (not margarine!!!), sour cream , 2 tsp milk, shredded cheddar cheese, cayenne pepper, cast iron skillet

onion, chopped, red bell pepper, chopped, green bell pepper, chopped, butter, eggs, slightly beaten, creamed corn, whole kernel corn, drained, jiffy corn muffin mix, sour cream, shredded cheddar cheese, milk, paprika

cooked brown rice or 3 cups cooked white rice, frozen corn kernels, thawed, sour cream, minced jalapeno pepper (optional), chopped scallion, monterey jack cheese, chopped parsley, shredded cheddar cheese

white shoepeg corn, drained well, sour cream, chopped onion, chopped bell pepper, chopped celery, cream of celery soup, sharp cheddar cheese, shredded, salt and pepper, ritz crackers, crushed (1 stack), melted butter or 1/2 cup margarine

sliced zucchini, steamed, corn, drained, no-salt-added tomato sauce, chili powder, cayenne pepper, ground cumin, vinegar, tortillas, fried and quartered, diced green chilies, grated cheddar cheese, sour cream, green onion, chopped

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