Results 1 - 10 of 530 for mexican corn casserole
Spicy but blends ... baking dish. Cut corn from cobs. Puree ... 60 minutes. Serves: 8. Preparation: 15 minutes. Baking: 1 hour. Temperature: 350 degrees.
Cut corn from cobs (about ... 10 to 15 minutes. (6 servings.) One can (about 16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.
Mix corn bread by package ... mixture in a casserole dish. Pour meat ... Top with the rest of the corn bread mixture. Bake at 350 degrees for 30 minutes.
Butter a 9 ... half of the corn and half of ... hour. Remove the casserole from the oven ... cheese, and return to the oven until the cheese melts. Serves 8.
Preheat oven to ... Puree 1/2 of corn, butter and ... degrees for 50-60 minutes. Suggestion: Browned sausage may be added to make a complete main dish meal.
Beat eggs until foamy; add cheese and corn. Layer in loaf pan size casserole dish: 1 layer ... peppers, corn, peppers and corn. Bake in 350°F oven for 1 hour.
Brown meat and ... iron skillet or casserole dish. Mix corn meal, eggs, milk, ... Add the rest of the corn bread mixture. Bake at 350 degrees about 1 hour.
Melt butter, stir in cream cheese, add corn and chile. Bake at 350 degrees for 20 minutes.
Prepare the 2 ... can cream style corn; set aside. ... of cornbread mix. Bake at 400 degrees for 30 minutes. You may add more cheese on top, if desired.
Cook rice as directed. Grease oblong baking with butter. Mix all ingredients together in dish except cheese. Top with shredded cheese and bake for 30 ...
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