Buttery Corn Casserole Recipes

Steps:

• In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs.
• Spoon into a greased 11 in x 7 in baking dish.
• Toss the remaing crumbs and butter; sprinkle over corn mixture.
• Bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.

Steps:

• Mix all together.
• Put in a greased casserole.
• Bake at 350° for 1 hour.

Steps:

• In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. , Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Preheat the oven to 350°F (180°C).
• Cook rice according to package directions.
• Chop water chestnuts into small dice.
• Melt stick of butter in a 9 x 13-inch (22 x 33 cm) glass casserole dish.
• Stir the rice, corn, onion, water chestnuts, sour cream, and cream of chicken soup together until mixed well. Pour mixture into casserole dish and spread it out evenly. The butter may spill onto the top of the casserole and that's fine.
• Bake uncovered for at least 20 minutes. Depending on your oven it may need to cook longer if you have a cold cooking oven. The center of the casserole must reach a hot temperature to your touch.
• Remove from the oven. Sprinkle the shredded cheddar cheese on top of the casserole and cook for 10 minutes, or until the cheese is melted well.
• I hope you enjoy our family favorite casserole! We take it to church dinners and never have any leftovers. It can be made ahead of time and frozen for cooking on those busy holidays!
• Enjoy!