Iowa Corn Casserole Recipes

Steps:

• 1. NOTE: Without actually making this recipe for posting, I've found some pictures from the net. I make this many different ways and now tow are the same. Sometimes I just use corn, rice and cream of mushroom soup. Others I add broccoli with extra mushrooms and chicken. Yes It's ALL GOOD! So please mix and match, make it your own! Share your favorite way to make this with others in the comment section. In a large bowl (or in your baking dish) mix corn, rice, broccoli, cut up Velveeta, mushrooms and if you choose chicken cubes, onions etc. Some like to use Cheez Whiz instead of Velveeta, or even use shredded cheddar or Colby instead) If so I would add the Cheez Whiz after this is mixed, along with the mushroom soup. Use whatever rice you wish for this dish. White, yellow or brown rice. It's all good.
• 2. Once this is mixed add your seasoning, I like to sprinkle it over the top as to spread it out a bit. Seasoning can be cayenne, black pepper etc. NOTE: I do not add salt due to the salt content of both the cheese and the cream of mushroom soup. Now add the mushroom soup and mix well.
• 3. Spread evenly in a backing dish all of the contents you mixed in the bowl. Sprinkle shredded cheddar cheese (or Colby or whatever your cheese choice is) over the top.
• 4. Bake in oven at 350 degrees for 30-40 minutes. Some ovens cook differently and what you are looking for is for the cheese on top to get a little golden color to it.
• 5. Serve and eat. :) Bon Appetite!

Steps:

• In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs set aside. Discard all but 2 tablespoons of remaining drippings sauté onion and green pepper in drippings until tender. Stir in corn, bacon and half of the bread crumbs. Spoon into a 1-qt. baking dish sprinkle with remaining crumbs. Bake at 350° for 20-25 minutes or until bubbly and heated through.© Copyright Reiman Publications, 1993-1997

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray. In a large skillet, cook bacon until crisp; remove and set aside. Reserve 1 tablespoon bacon drippings and set aside. Over medium heat, saute pepper and onion in skillet until tender, about 5 minutes. Place in a large bowl, then combine with whole kernel and cream-style corns, sugar, eggs, cornstarch, bacon, and 2 tablespoons bread crumbs. Pour into prepared casserole dish. In a small bowl, combine remaining bread crumbs and reserved bacon drippings; mix well. Sprinkle over casserole and bake 45 to 50 minutes, or until golden and set. Read more at http://www.mrfood.com/Casseroles/Iowa-Corn-Casserole/ml/1#pFwjA0KcSvG8Fqlw.99

Steps:

• In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Reserve 2 tablespoons drippings; saute green pepper and onion in reserved drippings until tender. Stir in the corn, bacon and half of bread crumbs. , Spoon into a 1-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.