Best Country Corn Casserole Recipes

MEXICAN BEEF AND CORN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 400 degrees . Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro.
• Combine black beans, corn and Country Crock® Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese.
• Bake 20 minutes or until heated though and cheese is melted.

COUNTRY CORN CASSEROLE

Steps:

• In a large saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In another large saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables. , Spoon into a greased 8-in. square baking dish. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until golden.

COUNTRY HAM AND CORN CASSEROLE

Steps:

• 1. Grease 12 x 8 (2 quart) baking dish.
• 2. In large bowl, combine all ingredients except cheese. Pour into baking dish.
• 3. Bake at 350 for 45 to 55 minutes or until golden brown and set. Sprinkle with cheddar cheese. Bake an additional 2 minutes to melt cheese. Let stand 5 minutes before serving.

COUNTRY SQUASH AND CORN CASSEROLE

Steps:

• 1. Cook squash and onions (in a sauce pan with a little water) until tender. Drain and season with 1 stick of butter and salt and pepper to taste.
• 2. Mix everything, except the dressing/stuffing mix and shredded cheese, in a large bowl.
• 3. Put the stuffing/dressing mix into a separate bowl and add the other stick of melted butter. Stir well to combine.
• 4. Add stuffing mixture into the squash/onion mixture. Mix well.
• 5. Pour this mixture into a 9" x 13" baking dish (sprayed with non-stick cooking spray) and sprinkle shredded cheddar cheese evenly over the top of the casserole.
• 6. Bake in 375°F oven for 30 to 45 minutes.
• 7. **This can be divided into 2 smaller baking dishes before cooking and one can be frozen.
• 8. OPTIONAL: Add 1 or 2 , roasted, peeled and diced Hatch green chili peppers to mixture for an extra 'kick'. If you don't have fresh chilies, use a 4 oz can of diced chili peppers, hot or mild.
• 9. COOK'S NOTES: If using small, young squash, you can just slice them because they are tender. If using larger, older squash, I remove the seeds and dice them because they tend to be a little tougher.

COUNTRY CORN CASSEROLE

Steps:

• 1. *Note: If you can't find the frozen blend, you can use fresh and just make sure it totals the same amount. You will probably have to cook them a little longer.
• 2. In a saucepan over medium heat, bring the veggies and water to a boil. Reduce heat, cover, and simmer for 5-6 minutes or until tender. Drain.
• 3. In a saucepan over medium heat, saute' the onion in one tablespoon of butter until tender. Add the soup and milk. Stir until smooth.
• 4. Add cracker crumbs and cooked veggies to the soup mixture.
• 5. Spoon into a greased 8 inch square baking dish. Dot with the remaining butter.
• 6. Bake uncovered at 350 degrees for 25-30 minutes or until golden brown.

COUNTRY CORN CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Mix first 7 ingredients together in a large bowl. Pour into a 1-1/2-quart ungreased casserole dish. Combine butter and cracker crumbs and sprinkle evenly over top of the casserole. Bake for 40 to 50 minutes, until set.