Melt butter in casserole dish.
Add the 2 cans of corn.
In a separate dish, beat egg.
Add milk and flour to egg; mix well. Add salt and pepper to egg mixture.
Pour egg mixture over corn in casserole dish.
Mix well.
Bake at 350\u00b0 for 45 minutes.
Bring a large pot of water to a boil for
Cook together the ground chuck, onion, bell pepper, salt and pepper.
Mix together the soup, cream of corn and tomato sauce. Layer noodles, meat mixture, soup mixture and sprinkle cheese. Repeat.
Bake in a 300\u00b0 oven for 1 hour.
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
small bowl, mix the cream of mushroom soup with 1 1
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.
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!
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.
Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.
Bake in moderate oven until simmered, for 20 to 30 minutes.
Moisture will depend on your brand of creamed corn.
This dish may be stretched with leftover cooked rice.
onion and peppers mixture, creamed corn and undrained niblets.
In
Mix both kinds of corn, sour cream, cheese, corn meal and butter together.
Then add eggs (slightly beaten) and salt and pepper.
Mix well.
Bake in 1 1/2-quart casserole at 325\u00b0 for about 40 minutes or until center is set.
If desired, you may add a cup of cooked chicken.
Combine corn, beans, onions, cheese, soup and sour cream together.
Place in a casserole dish.
Mix topping of crackers, almonds and butter together.
Spread topping over the top of the casserole.
Bake at 350\u00b0 for 35 minutes.
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.
Combine corn, green beans, celery, green pepper, onion, grated cheese, sour cream and cream of celery soup.
Salt and pepper to taste.
Pour into 2-quart casserole dish.
Mix Ritz crackers and melted margarine.
Sprinkle over casserole.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Brown ground beef, then add the celery and chopped onions.
Cook until soft.
Reduce heat and stir in 1 can of tomato soup, cream-style corn, drained kidney beans and seasonings.
Place in large casserole and bake, uncovered, 20 minutes.
Top with 2 to 3 cups of crushed corn chips.
Return to oven and bake 10 to 15 minutes, until toasted.
Drain and mix French cut beans and Shoe Peg corn.
Spread in 8 x 8-inch casserole dish.
Mix cream of celery soup, sour cream and shredded Cheddar cheese.
Pour over beans and corn.
Spread Ritz cracker crumbs over mixture.
Pour melted butter over crackers and bake at 350\u00b0 for 40 minutes.
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.
Drain beans and corn. Mix together and put in a greased casserole.
Mix soup, sour cream, cheese, onion and salt.
Spread over beans and corn. Mix 1 roll of Ritz crackers (crushed) with 1/2 cup melted butter.
Spread on top of the casserole.
Bake uncovered for 45 minutes at 325\u00b0.
In a 9 x 13-inch casserole dish, melt butter.
Stir in sour cream and both cans of corn including liquids.
Add corn bread mix.
Bake at 425\u00b0 for 45 minutes or until surface is browned.
irections on the back of the Cream of Wheat box indicate you can
cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles