455 corn mix corn casserole Recipes

jiffy cornbread mix, egg, butter, onion, green pepper, sweet corn, creamed corn, shredded cheddar cheese

butter, melted, eggs, sour cream, creamed corn, whole corn, drained, cornbread mix, salt

cream-style corn, jiffy corn muffin mix, eggs, milk, shredded american cheese, shredded cheddar cheese, diced green peppers or 1/2 cup red pepper (or a combination), sugar

chive & onion cream cheese, egg, lightly beaten, minute cooked white rice, corn mixed with chopped peppers, red and green, drained, shredded mexican cheese, divided, chopped fresh cilantro

lean ground beef, sliced green onion, sloppy joe sandwich sauce, corn mixed with chopped peppers, undrained, refrigerated buttermilk biscuits

oil, onion, chopped, shredded cooked chicken, diced green chilis , to taste, taco seasoning mix, corn tortillas, kidney beans (drained ), shredded cheddar cheese (divided ), salsa (or to taste)

pillsbury hungry jack mashed potato flakes, sour cream, water, ground beef, tomato sauce, corn mixed with chopped peppers, undrained, water, salt, instant minced onion, pepper, oregano, diced process american cheese or 1/2 cup cheddar cheese

extra lean ground beef, dark red kidney beans, drained & rinsed, diced tomatoes with basil oregano and garlic, canned diced green chiles (mild ), reduced-sodium taco seasoning mix, corn tortillas (12, 6-inch tortillas), shredded low-fat cheddar cheese

canned corn, creamed corn, cornbread mix (jiffy is a good example), egg, butter, melted, honey

lean ground beef, taco seasoning mix, water, kidney beans, undrained, corn mixed with chopped peppers, drained, packaged biscuit mix, milk, shredded cheddar cheese (12 oz)

bacon, eggs, milk, butter, melted and cooled, corn bread mix (6 oz.), corn, drained, lean ground beef, shredded sharp cheddar cheese

sweet onions, cut in short strips, butter, salt, pepper, sour cream, dill weed, shredded mexican blend cheese, cream-style corn, frozen corn, milk, jiffy cornbread mix, egg, tabasco sauce

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

ground beef, tomato sauce, taco seasoning, onion, chopped, cheddar cheese, jiffy corn muffin mix, corn, black olives, chopped, jalapeno peppers, sliced, milk, egg

ground turkey, taco seasoning mix, corn muffin mix, eggs, milk, monterey jack cheese, shredded and divided, salsa

ground beef, taco seasoning mix, corn tortillas, divided, shredded monterey jack cheese, divided, red onion, chopped, enchilada sauce, green onions, sliced

butter, garlic clove, boneless skinless chicken breasts , cut into pieces, stove top stuffing mix, corn, cream of chicken soup, turkey gravy

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.