Corn Casserole Recipes

Make a soon to be family favorite using corn as the main ingredient in a delicious casserole. This page contains corn casserole recipes.
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January 19, 2016 Flag
6 found this helpful

An easy way to enjoy home-cooked corn.

Total Time: 40 minutes

Yield: 8 servings

Ingredients:

  • 4 cups fresh, frozen or canned corn
  • 4 Tbsp butter
  • 3 Tbsp flour
  • 2 cups milk
  • 2 Tbsp sugar
  • Ad
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 beaten eggs

Steps:

  1. Melt butter and add flour over medium heat.
  2. Ad
  3. Add milk gradually, bring to boil while stirring gradually.
  4. Add corn, sugar, salt and pepper, and stir and heat thoroughly.
  5. Remove from heat and add beaten eggs.
  6. Pour into buttered dish and bake at 350 degrees F for 35 minutes or until firm.
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January 19, 20160 found this helpful

YUMMMMY Mennonite recipe!

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January 20, 20160 found this helpful

August 10, 2011 Flag

Simple, fast, and tasty.

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June 14, 2011 Flag
2 found this helpful

This is a corn casserole with a savory taste. My family likes it really well. It goes well with most any meal and is very easy to cook in the microwave.

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November 29, 2012 Flag
1 found this helpful

This is a super delicious, easy great for the holidays dish!

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February 11, 2010 Flag
2 found this helpful

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.

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August 19, 2014 Flag
0 found this helpful

This page contains corn pudding recipes. A creamy casserole that is great as side dish for dinner or a family gathering.

Corn Pudding Recipes

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January 22, 2010 Flag
2 found this helpful

In mixer blend together all ingredients, except broccoli. Mix well and stir in broccoli. For topping: Pour margarine over croutons and put on casserole.

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October 16, 2009 Flag
0 found this helpful

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.

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April 1, 2009 Flag
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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.

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May 2, 2008 Flag
0 found this helpful

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.

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February 26, 2008 Flag
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Mix all together and bake in 2 qt. casserole at 350 degrees F for 1 hour.

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June 18, 2007 Flag
0 found this helpful

I PROMISE, this does taste better than it sounds! And it will feed a lot of people! 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.

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February 2, 2010 Flag
1 found this helpful

Mix well together and bake in 9x13 inch pan at 350 degrees F for 30 minutes or until knife inserted in center comes out clean.

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November 11, 2007 Flag
0 found this helpful

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!

Kim from Crawford, CO

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November 12, 20070 found this helpful

use your 111oz of corn

add 3 cans cream corn

1 cup sugar

1 cup flour

2 sticks butter

6-8 eggs beaten

mix all ingredients well.

pour into a greased baking pan bake till it is golden brown on top.

hope this works for you

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November 13, 20070 found this helpful

September 15, 2011 Flag
0 found this helpful

Yummy corn recipe!

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February 2, 2010 Flag
0 found this helpful

Ingredients

  • 3 eggs
  • 1 can creamed corn
  • 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

Directions

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.

By Robin from Washington, IA

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December 10, 2009 Flag
0 found this helpful

Ingredients:

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 cup Velveeta cheese (cubed)
  • 1 cup uncooked macaroni
  • 1 lb. sausage (browned and drained)
  • 1/2 cup chopped onion

Directions:

Mix all together. Melt 1/4 cup margarine and pour over top. Bake 45 minutes to 1 hour at 350 degrees F. May be mixed and refrigerated the night before.

By Robin

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December 10, 2009 Flag
0 found this helpful

Ingredients

  • 3/4 cup chopped green and/or red sweet pepper
  • 1/2 cup chopped onion
  • 1/3 cup margarine or butter
  • 1 can whole kernel corn, drained
  • 1 can cream style corn
  • 3 eggs
  • 1 package corn muffing mix
  • 1/2 cup shredded cheddar, Swiss, or Monterey Jack cheese, with pepper (opt.)

Directions

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.

By Robin from Washington, IA

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December 10, 2009 Flag
0 found this helpful

Ingredients:

  • 2 cans whole kernel corn, drained.
  • 8 oz. cream cheese
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 tsp. minced garlic

Directions:

Combine all ingredients in casserole dish and bake until cream cheese and butter are melted.

By IMAQT1962

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December 10, 2009 Flag
0 found this helpful

Ingredients

  • 1 8 oz. container of sour cream
  • 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

Directions

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.

By Fran from Dallas, TX

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December 10, 2009 Flag
0 found this helpful

Combine in a large casserole. Bake, uncovered, for 1 hour at 325 degrees F. Stir once after 30 minutes of baking.

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