Corn Casserole

Recipe: Corn Casserole

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

Recipe: Corn Casserole

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!

Ingredients

• 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)

Topping

• 1 pack crackers. (pk of 4 squares or one long pk. )
• 1/2 cup (1 stick) butter, melted

Directions

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.

By Ariela

Recipe: Corn Casserole

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

Recipe: Corn Casserole

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

Recipe: Corn Casserole

Ingredients

• 1 can whole kernel corn (do not drain)
• 1 can cream-style corn
• 1/2 cup margarine (melted)
• 1 cup cheese (diced)
• 1 cup uncooked spaghetti
• Small amount of onion
• Salt and pepper (to taste)

Directions

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

By Robin from Washington, IA

Recipe: Corn Casserole

Ingredients

• 1 can cream style corn
• 1 can whole kernel corn
• 1/2 cup margarine
• 2 eggs
• 2 Tbsp. sugar
• 1 cup sour cream
• 1 Jiffy corn bread mix

Mix all together. Put in 9x13 inch baking dish. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Recipe: Corn Casserole

Ingredients

• 1 can cream style corn
• 1 can whole kernel corn
• 1 corn can macaroni (use empty corn can to measure)
• 1 corn can milk
• 1 corn can American cheese, cut up
• 1/2 cup butter or margarine

Directions

Mix first 5 ingredients in 9x13 inch baking dish. Cut butter over the top. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Recipe: Corn Casserole

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

Recipe: Corn Casserole

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