Best Classic Corn Casserole Recipes

CLASSIC CORN CASSEROLE

Classic Corn Casserole image

This recipe is a staple for any holiday meal, that I originally received from a co-worker. It is easy to pre-pare the evening before, and bake the next day.

Provided by winter5

Categories Corn

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) can sweet corn (drained)
1 (8 ounce) can creamed corn
2 eggs (beaten)
1 cup sour cream
1/2 cup melted butter
1 (8 ounce) box corn muffin mix

Steps:

pre-heat oven to 350 degrees.
mix all ingredients together and pour into a greased, 2 quart baking dish.
bake for 1 hour.

CLASSIC CORN CASSEROLE RECIPE

Classic Corn Casserole Recipe image

Enjoy a colorful and tasty side dish with our Classic Corn Casserole Recipe. This corn casserole recipe is studded with flecks of green and red peppers.

Provided by My Food and Family

Categories Dairy

Time 1h10m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

2 pkg. (1 lb. each) frozen corn, thawed, divided
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup butter, softened
1/4 cup sugar
3 Tbsp. flour
1 cup half-and-half
6 eggs
1 Tbsp. baking powder
1 cup chopped mixed green and red peppers

Steps:

Heat oven to 350ºF.
Reserve 1 cup corn. Process remaining corn with all remaining ingredients except peppers in food processor until blended.
Pour into 13x9-inch pan sprayed with cooking spray; stir in peppers and reserved corn.
Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CLASSIC CORN CASSEROLE

CLASSIC CORN CASSEROLE image

This souffle-like casserole has a touch of the Mexican about it and is oh-so creamy and delicious! Recipe & photo: kraftfoods.com

Provided by Ellen Bales @Starwriter

Categories Vegetables

Number Of Ingredients 9

Ingredients

2 package(s) (1 lb.ea.) frozen corn, thawed, divided
1 package(s) (8 oz.) philadelphia chive & onion cream cheese spread
1/4 cup(s) butter, softened
1/4 cup(s) sugar
3 tablespoon(s) all purpose flour
1 cup(s) half and half
6 - eggs
1 tablespoon(s) baking powder
1 cup(s) chopped mixed red and green peppers

Steps:

Reserve 1 cup corn. Process the remaining corn along with all the remaining ingredients except peppers in a food processor until blended.
Pour into a 13x9" baking pan which has been sprayed with non-stick cooking spray. Stir in the peppers and the remaining corn.
Bake in a preheated 350-degree oven for 50 to 55 minutes or until toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.
For a little something extra, add 4 sliced green onions to the batter with the peppers and the reserved corn.

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