|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
1 - 10 of 5,700 for corn casserole
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.
Combine first 6 ... Mix well. Add muffin mix and stir until combined. Transfer batter to a greased 2-quart casserole dish and bake for 1 hour at 350°F.
In a large ... deep 2 1/2-quart casserole dish. Cover casserole ... in casserole. Spread corn-bread batter evenly ... clean. Serve immediately. 8 servings.
Preheat oven to ... oven-proof souffle or casserole dish. In a ... in cream style corn. Add sugar ... and a thin knife inserted in center comes out clean.
Preheat oven to 350°F. Grease a 2-quart casserole dish. Pour in creamed corn, blend in ... and cheese is bubbly and lightly golden. Makes about 4 servings.
Preheat oven to 350°F. Grease a 11x13 baking pan. Combine all ingredients. Bake for 45-60 minutes.
Mix together creamed corn, whole kernel ... in a buttered casserole dish. Cover. Bake ... minutes. Uncover, stir, and bake uncovered for 30 more minutes.
Sauté onion and ... and Jiffy, add corns, onion and celery. Pour into greased casserole dish. Top with ... 400°F for 30 minutes. (I rec'd from Shelly Wright)
Preheat oven to ... Velveeta. Have a casserole dish ready. Pour ... cheese mixture, and Mexi-corn into the dish; ... turned a nice caramel color. Serve!
In saucepan, melt ... well. Put in casserole dish and top with grated Cheddar cheese. Bake at 350°F for about 30 minutes. Recipe can easily be doubled.
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