Golden Corn Casserole Recipes

THE BEST CORN CASSEROLE

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

The Best Corn Casserole image

Steps:

Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

GOLDEN CORN CASSEROLE

Stir together cornbread mix, French onion dip and canned corn to make this super moist side dish. It went over so well at Thanksgiving one year that we now serve it at all our holiday gatherings.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

Golden Corn Casserole image

Steps:

In a large bowl, beat the eggs, dip, butter, cornbread mix, salt and pepper until combined. Stir in the corn. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 788mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

3 large eggs
1 carton (8 ounces) French onion dip
1/4 cup butter, softened
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

PRIZE-WINNING SANTA FE CASSEROLE

This was the grand prize winner in the Women's Day/Campbell's Soup recipe contest (I don't recall the year), and was submitted by Sarah Langford.

Provided by BecR2400

Categories Meat

Time 47m

Yield 4-6 serving(s)

Number Of Ingredients 12

Prize-Winning Santa Fe Casserole image

Steps:

Heat oven to 350 degrees F. have an 11 x 7-inch baking dish ready.
Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off any fat. Stir in undiluted corn soup, chili powder and red pepper.
In a large bowl, stir cheese soup, onions, tomatoes and chilies until blended.
Cut tortillas in half. Line the bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture.
Bake 20 minutes until tortillas are softened. top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling.

Nutrition Facts : Calories 733, Fat 37.7, SaturatedFat 17.1, Cholesterol 121.4, Sodium 1026.1, Carbohydrate 62.3, Fiber 10, Sugar 4.5, Protein 39.4

Ingredients

1 lb ground beef
1 (10 3/4 ounce) can condensed golden corn soup (or 1 can creamed corn)
1 tablespoon chili powder
1/2 teaspoon ground red pepper (cayenne)
1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
3/4 cup chopped green onion
3/4 cup chopped fresh tomato
1 (4 ounce) can chopped green chilies
1 1/2 dozen small corn tortillas
4 ounces monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives
avocado, sliced

CORN CASSEROLE I

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

Provided by Polly Woodard

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h30m

Yield 9

Number Of Ingredients 9

Corn Casserole I image

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.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 39.3 g, Cholesterol 92.2 mg, Fat 21.1 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 11.5 g, Sodium 1046.7 mg, Sugar 7.1 g

Ingredients

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
¼ cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese
½ cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

GOLDEN CORN CASSEROLE

Make and share this Golden Corn Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Corn

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Golden Corn Casserole image

Steps:

Melt butter in medium saucepan; add sugar, mix well.
Stir in flour and salt until well blended.
Remove from heat; gradually add milk and stir in eggs, blending well.
Add parsley and baking powder, mixing quickly.
Fold in corn; pour into a lightly buttered 1 quart casserole.
Bake at 350 degrees for 35-40 minutes.

Ingredients

2 (16 ounce) cans whole kernel corn, drained
1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup evaporated milk
2 eggs, beaten
2 tablespoons chopped parsley
1 1/2 teaspoons baking powder

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