|For the Love of Soup|
|by Jeannelle Mitchell|
Few aromas spark the appetite like those of simmering soups, particularly when they're prepared with fresh ingredients and flavored with fragrant ...
Results 1 - 10 of 244 for how to make mexicorn
Use one package ... butter, add it to the rice, and ... one can of mexicorn and add that, ... and thoroughly. Bake at 325 degrees for 30 minutes. Serves 6.
Cook rice according to package directions. Combine Mexicorn, soup, butter ... with shredded cheese. Warm in 400 degree oven until cheese melts. 8 servings.
Brown hamburger and chopped onion. Drain hamburger of grease. Add Franco-American spaghetti and Mexicorn. Heat and serve.
Combine first 5 ... garlic salt, tossing to coat. Chill overnight. (I added 2 celery stalks, chopped, and prefer Creamy Italian dressing and not so much.)
Prepare rice as directed on package, add butter and stir until melted. Add corn and soup. Grate 1 cup or more cheese. Combine all ingredients and ...
Mix all ingredients except oil in large bowl. Heat oil in iron skillet until hot. Pour oil in mixture. Pour skillet 1/2 full, cover with cheese, pour ...
Drain corn. Chop green pepper, sweet red pepper, and onion. In a medium saucepan, put in all ingredients and bring to boil. Remove from heat and serve hot.
Combine first 6 ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, Parmesan cheese, oregano and garlic ...
Heat oven to 400°F. Grease 13 ... moistened. Stir in cheese, corn and peppers. Pour into pan. Bake 20 to 30 minutes or until light brown. Makes 16 servings.
In a bowl, ... 400°F for 15 to 20 minutes or until toothpick comes ... Cool 5 minutes before removing from pan to wire rack. Serve warm. Yields 1 dozen.
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