78 corn casserole cream baked Recipes

corn muffin mix, whole kernel corn, drained, cream-style corn, sour cream, butter, softened, egg

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

canned corn niblet, cream-style corn, butter, melted, eggs, flour, sugar, salt, milk, half-and-half

butter; melted, eggs; beaten, yellow corn meal, flour ; sifted, sugar, baking powder, salt, whole kernel corn; drained, creamed corn, sour cream

eggs (beaten ), corn, drained, creamed corn, cornmeal, buttermilk, melted butter, green chilies, drained, chopped onion, baking soda, cheddar cheese or 3 cups mexican blend cheese

eggs, whole kernel corn, drained, cream-style corn, cornmeal, buttermilk, butter, melted, chopped green chilies, onions, chopped, baking soda, shredded cheddar cheese, divided

eggs, whole kernel corn, drained, cream-style corn, cornmeal, buttermilk, butter, melted, chopped green chilies, onions, chopped, baking soda, shredded cheddar cheese, divided, jalapeno pepper and sweet red pepper rings, optional

cornmeal, baking soda, eggs, whole kernel corn, drained, cream-style corn, buttermilk, margarine, melted, chopped green chilies, onions, chopped, shredded cheddar cheese, divided

cream cheese, softened, milk, eggs, beaten, whole kernel corn, drained, cream-style corn, corn muffin mix, cheddar cheese, shredded

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

eggs, beaten, cooked rice, cream-style corn, sugar, salt, grated onion, diced green peppers, pepper , to taste, paprika, grated cheese

cream corn, whole kernel corn, sour cream, jiffy mix corn bread, butter, melted, eggs, beaten

butter, cream cheese, softened, whole kernel corn, drained, cream-style corn, chopped green chilies, chopped onion, french-fried onions, divided

vegetable oil, chopped white onion, butter softened, cream cheese softened, whole kernel corn drained, creamed corn, chopped green chilies, sugar, salt, freshly ground black pepper, fried onions divided

chicken breasts, boiled and shredded, creamed corn, whole kernel corn (drained ), jiffy baking mix, eggs (beaten slightly ), milk, vegetable oil, fresh green chile (seeds removed or just use canned), spanish onion (diced ), salt

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.

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

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