|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...
71 - 80 of 5,700 for corn casserole
Combine corn, broccoli, egg, ... buttered 2 quart casserole dish. Mix 1/2 ... uncovered, at 350 degrees for 35 to 40 minutes or until thoroughly cooked.
Combine crumbs and ... uncooked broccoli, 2 corns, onions and ... crumbs. Place in casserole dish. Put remaining ... Bake at 350 degrees for 45 minutes.
Steam zucchini in ... peppers in butter. Blend with zucchini, add cheese, eggs and corn. Pour in 1 1/2 to 2 quart casserole. Bake 1 hour at 350 degrees.
Melt butter, cream cheese, and milk. Add corn and seasonings. Pour in buttered casserole dish. Bake at 350 degrees until bubbly.
Melt butter in ... well. Fold in corn and pimiento. Pour ... 1 1/2 quart casserole. Bake at ... minutes or golden brown and set in center. Serves 6 to 8.
1. Place zucchini ... fork. Sprinkle the corn on top of ... 4. Cover the casserole with the tomato ... about 10 minutes before serving. Makes 6 servings.
Bring milk to boil and add the flour-butter paste and stir until thick. Add this to the corn and carrots in a casserole dish. Bake at 350 degrees for 1 hour.
Preheat oven to ... well the butter, sour cream and egg. Stir in the cans of corn and the muffin mix. Spoon into greased 2 quart casserole. Bake for 1 hour.
Cook broccoli and ... and pour into casserole dish. Bake at ... of cream of mushroom soup may be substituted for corn if you desire a broccoli casserole.
Mix first 5 ingredients. Then add corn muffin mix and salt to taste. Bake in greased 9 x 13 inch pan, 1 hour at 350 degrees.
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