Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
In a 9 x 13-inch pan, melt oleo.
When melted, add corn and sprinkle corn meal mix over the top.
Mix lightly in the pan. Bake 1 hour at 350\u00b0 or until lightly brown.
Mix all of the above together; stir well.
Pour into a lightly greased 2 1/2-quart casserole or a 9 x 12-inch baking dish. Top with more grated Cheddar cheese and bake in a 350\u00b0 oven for about 50 minutes. This freezes well.
Mix all the ingredients together well.
Pour mixture into a lightly greased 13x9 pan and bake in a 400\u00b0 oven for 30-35 minutes. The casserole may come out a little \"jiggly\"; that's okay, it will stiffen as cools. If you want to serve it warm, let it settle for about 15 minutes before serving.
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Brown meat and onion together until onions soften.
Add next 8 ingredients and mix well.
Stir in noodles.
Pour into 13 x 9 inch baking pan or 2-quart casserole dish.
Mix crumbs and margarine; sprinkle over top.
Bake at 350\u00b0 for 30 minutes, or until bubbly.
Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.
Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
Brown sausage.
Then add onions and pepper until onion is transluent.
Add salt to taste.
Add soups and corn; stir until mixed well.
Pour into casserole dish.
Top casserole with as much cheese as desired.
Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
Serves 4 to 6.
Preheat oven to 350.
In a large bowl, mix all ingrediants.
Pour into greased / non-stick spray 8 x 8 casserole dish.
Bake for 40 - 45 minutes or until top is lightly browned and center is firm. Finished casserole should be slightly firm, but not soupy.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.
Stale tortillas are best for this recipe, in any case when you
Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
Drain tomatoes and reserve juice.
Add tomatoes and half of juice.
Add corn; salt and pepper to taste.
Cover with remaining bread crumbs.
Cover with reserved juice.
Bake at 350\u00b0F for 1 hour or until bubbly.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350\u00b0 for 45 minutes.
Mix all ingredients and put into a buttered 9 x 9 casserole dish. Cover and bake 1 hour at 350 degrees.
Preheat oven to 350\u00b0F.
Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
Break spaghetti into 1/4's and mix into mixture.
Gently pat down so no spaghetti noodles are poking out.
Sprinkle the remaining cheese over mixture.
Pour margarine over mixture in a circular motion.
Put foil over the top and put in oven for 1 hour.
Take out of oven and stir.
ENJOY!
Combine corn, sugar, salt, pepper and egg in baking dish. Add enough milk to cover mixture. Stir in completely. Dot top with butter. Bake in a 375\u00b0 oven for 30 to 40 minutes. Recipe can easily be doubled.