In a 1 1/2 qt casserole melt margarine. Swirl to coat the sides of the dish. Stir rest of the ingredients into the casserole, mixing until well blended. Bake at 325 degree F for 45-60 minutes or until a toothpick inserted in center comes out clean. Serves 6-8.
Mix together first 4 ingredients until thick. Then add corn and mushrooms, and mix well. Put in 1 1/2 quart casserole and sprinkle top with soda cracker or bread crumbs and top with grated cheese. Bake 30 minutes at 350 degrees F.
Mix all ingredients together, except cheese. Pour 1/2 of mixture into a 2 qt. greased casserole. Cover with a layer of cheese; add rest of mixture and top with generous layer of cheese. Sprinkle with paprika. Bake at 350 for 1 hour. Easy to double. Good with chicken, roast or steak. Serves 6.
Saute' onion, green pepper and celery in butter in skillet until brown. Add pimento, corn and sugar. Beat egg with rice in bowl. Add to corn mixture; mix well. Pour into buttered 2 qt. casserole. Bake for 30 minutes at 325 degrees F.
Mix all together and stir in 1 Jiffy corn bread mix. Bake 45 minutes in a 350 degrees F oven in a 8x8 inch pan. Ingredients can be mixed up ahead of time. Keep in refrigerator. Corn bread mix added just before baking.
I PROMISE, this does taste better than it sounds! And it will feed a lot of people!
1/2 - 1 pound of Ground Chuck
1-2 cans or 1/2 pack frozen Whole Kernel Corn
1/2 - 1 package of Egg Noodles
1-2 cans of "Cream of Musroom" soup
1-2 cans of "Cream of Chicken" or "Cream of Celery" soup (original calls for chicken).
1-2 containers of Sour Cream, 8 oz.
1 medium onion, finely chopped.
Brown meat with onions in a skillet. Cook pasta until tender. Mix together together in a large bowl meat, onions, noodles, soups, corn and sour cream. Pour into an oblong pan or pans topped with bite size pieces of hamburger buns, hot dog buns, French bread or Italian bread.
Bake at 350 degrees F for 20-30 minutes ot until bread is golden.
NOTE: Experiment by adding other vegetables such as chopped broccoli.
I need a good recipe for Corn pudding/Casserole that can easily be expanded to feed 40-50 people. I need to use a large (111 oz.) can of corn, so preferably with only or mainly corn, not creamed. This is for my church Thanksgiving dinner. Thanks in advance!
This is too easy to be this good! I received this recipe my Daughters ex- mom in law and I always regretted not getting this after their divorce! So one day I thought.. well, we were friends so I called her out of the blue and got it! lol
I am so glad I did and she was thrilled and happy to chat! Most people opt for Corn Casserole with the Jiffy mix but I think this is way better.. and everyone loves it.. I tried to copy it so many times but now that I have the exact recipe I want to pass it on plus its ingredients that you probably have in the cupboard!
2 cans creamed corn (or one reg drained and one creamed)
6 Tbsp. flour
2 Tbsp. melted butter (margarine)
12 Tbsp. milk
2 eggs beaten
2 tsp. salt (I put less, hubby has HBP)
1 pack crackers. (pk of 4 squares or one long pk. )
1/2 cup (1 stick) butter, melted
Mix 2 Tbsp. butter with flour and add milk. Stir and add the rest of ingredients with corn and mix. Put in buttered or sprayed baking dish.
Prepare the topping last, just before baking. Toss to mix, apply lightly to top. Spread around and bake. Bake 1 hour at 350 degrees F.
Everyone will want this recipe. I saw this in my card file but didnt realize it was the one I looked for for years. It seemed to easy to be as good as I remembered.
1/2 cup shredded cheddar, Swiss, or Monterey Jack cheese, with pepper (opt.)
Cook pepper and onion in margarine in a large saucepan until tender but not browned. Remove from heat and cool slightly. Stir in corn. Add eggs, one at a time; beat by hand just till combined. Stir in muffin mix till moistened. Spread in greased 2 qt. baking dish. Bake, uncovered, in a 350 degrees F oven for 40 minutes. Sprinkle with cheese, if desired; let stand 5 minutes. Garnish with strips of sweet peppers, if desired. Serves 6-8.
1/2 cup butter/margarine (stick only, not from tub)
1 package ( about 8 oz) cornbread mix (just what's in pkg.)
1 regular can (about 15 oz. ) creamed corn
2 regular cans (about 15 oz. each) whole kernel corn
Let butter/margarine soften to room temperature. Preheat oven to 350 degrees F. In a large bowl, use your mixer to mix butter/margarine and sour cream well. Add in dry contents of cornbread mix, mix well. Add in the creamed corn, mix well. Clean off the beaters to your mixer if needed. Drain the whole kernel corn (save the liquid to add in when making vegetable soup), and gently fold in the whole kernel corn until mixed well. Pour into a 13x9 inch pan. Bake for about 45 minutes or until top starts becoming golden with patches of light brown. Can double the recipe and bake in a deeper aluminum foil "throw away" type pan from the store. If doubling, bake for 60 minutes. This has always been a favorite of kids and adults. I always get asked for this recipe. Tastes great just out of the oven or reheated as leftovers. Enjoy!
Source: This is an old southern recipe. I've seen variations from Paula Dean on Food Network, on Jiffy and various website, but none are exactly like this one.
1 can whole kernel corn, reserve 1/4 cup of liquid
2/3 cup evaporated milk
1/4 cup butter, melted
2 Tbsp. onions, minced
3/4 lb. Swiss cheese, diced
2 cups saltines, coarsely crushed
Beat the eggs slightly in a bowl. Add the creamed corn, whole corn (including 1/4 cup reserved liquid), evaporated milk, butter, onions, and Swiss cheese. Mix well and fold in the saltines. Spoon mixture into a greased casserole dish. Bake, uncovered, at 325 degrees F for 1 hour. This can be made a day ahead.