Best Baked Corn Casserole Recipes

BAKED CORN CASSEROLE

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.

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

EASY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Coat a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine all the ingredients; mix well.
• Pour into the casserole dish.
• Cover and bake for 30 minutes.
• Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
• Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
• Thaw, then cook per the listed directions.

BAKED BEAN CORN DOG CASSEROLE

Steps:

• Preheat oven to 350°F.
• Put beans into large baking pan.
• Slice hot dogs into 1/2 inch slices and add to beans.
• Bake for 15-20 minutes.
• While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl.
• Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover.
• Bake for 20-30 additional minutes or until cornbread is cooked through.
• Cornbread will be moist because of corn, so don't overcook.

BUTTERMILK CHICKEN AND CORN FLAKE BAKED CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. Drain.
• Heat olive oil in a large skillet over medium heat. Stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. Stir Cajun seasoning into vegetables.
• Sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. Gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
• Stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. Pour buttermilk mixture into a baking dish.
• Bake in the preheated oven for 15 minutes. Stir corn flakes and remaining parsley together in a bowl. Sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. Let rest 5 minutes.

BAKED CORN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Cook frozen corn according to directions on package. (I just thawed and used without cooking.) When the corn is done, drain the water.
• 2. Add cream cheese, butter, sugar, parsley, garlic and salt. Mix all ingredients together until well blended. Pour corn mixture in 8x8-inch baking dish and bake for 30 minutes.

CREAMY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
• Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
• In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
• Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

BAKED CORN CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the whole kernel corn, creamed corn, sour cream and egg.
• Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
• Bake for 40 to 60 minutes or until the top is medium to dark brown.

BAKED CORN (LIKE A CORN CASSEROLE, BUT NO CHEESE OR SOUR CREAM)

Steps:

• Beat the eggs, add corn, sugar, salt, milk and 1/2 of your crushed club crackers.
• Dump into a greased or sprayed small baking dish. I use the 9x9 glass ones.
• Cover with the remaining half of cracker crumbs and dot with butter.
• Cover with foil and bake at 350°F for 1 hour.

BAKED CORN CASSEROLE FOR POTLUCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
• Bake in preheated oven until the cheese is melted, about 45 minutes.

BAKED ZUCCHINI TOMATO CORN CASSEROLE

Steps:

• 1. Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
• 2. In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
• 3. Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
• 4. Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
• 5. Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
• 6. Bake in preheated 350 degree oven 45 minutes.

BAKED CORN CASSEROLE

Steps:

• 1. Melt butter. Mix well with both cans of corn, sour cream and muffin mix.
• 2. Pour into a baking dish and bake at 350 for 15-20 minutes then top with cheddar cheese. Bake 30 more minutes.

BAKED CORN AND NOODLE CASSEROLE

Steps:

• Cook noodles and rinse in cold water; drain.
• Combine noodles, corn, Velveeta cheese, egg, butter and salt in 9 x 9-inch greased baking dish.
• Bake at 350° for 45 minutes.

AMISH BAKED CORN CASSEROLE

Steps:

• Spray casserole dish with nonstick cooking spray. In large bowl, mix together corn, flour, milk, sugar, pepper, and salt. Then add beaten eggs. Put in casserole dish. Bake at 350 deg. for 30 min. While casserole is baking, combine 4 T. melted butter with 1 1/2 C. Ritz cracker crumbs (1 sleeve). Pull out casserole, sprinkle with Ritz crumbs, and bake for 15 more min.

GEORGIAN BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350.
• Stir together eggs and sour cream, stirring well.
• Stir in remaining ingredients except cheddar cheese.
• Put in quiche or 8x8 inch casserole dish.
• Top with cheddar cheese.
• cook until center is set, about 35 minutes.

BAKED CORN CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees. Butter a 2-quart casserole dish or spray with nonstick cooking spray. In a large bowl, combine all the ingredients. Mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden.

BAKED CORN CASSEROLE

Steps:

• Pre heat oven to 350.
• Grease 9x9 pan.
• Beat eggs, add milk, blend well.
• Add all other ingredients pour into prepared pan.
• Bake 350 for 20 minutes.
• Reduce heat to 325 and bake for 1 hour or until firm.
• Test with a knife inserted into center of casserole come clean.

BAKED CREAMY CORN CASSEROLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F and place oven rack in the middle of the oven. Lightly spray a 2-quart baking dish. In a large saucepan placed over medium heat add in the cream, 1/4 cup milk, sugar, and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking them together until well combined. Then, in a separate bowl whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly, about 30 seconds to a minute. Remove from the heat and add in the corn and salt, and mix to combine. Slowly add in the eggs while mixing the entire time, you do not want the eggs to curdle. Pour the mixture into the prepared baking dish. Bake for 30 minutes or until the top is puffy and golden brown. Add the Asiago cheese to the top for the last 10 minutes of baking. Remove from the oven and allow to cool for 10 to 15 minutes before serving so it can firm up and set.

BAKED CORN CASSEROLE

Steps:

• 1. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
• 2. Bake at 350°F. for 30 minutes or until the mixture is hot.
• 3. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.