For corn relish.
Fry bacon in
Spray a 1 1/2-quart casserole dish with Pam.
Melt butter in dish.
Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375\u00b0 for 40 to 50 minutes or check to see when done.
Drain liquid from whole kernel corn into a cup.
Beat eggs slightly in a large bowl; stir in corn and 1/4 of the liquid, cream-style corn, milk, melted butter, onion, salt and pepper. Fold in crackers and cheese.
Spoon into a greased 8-cup baking dish.
Bake in a slow oven (325\u00b0), for 1 hour or until set.
Let stand 5 minutes before serving.
Drain liquid from whole corn into a cup. Beat eggs slightly in large bowl; stir in corn plus 1/4 cup corn liquid. Add cream-style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and diced cheese. Spoon into greased 8-cup baking dish. Bake in slow oven at 325\u00b0 for 1 hour or until set. Let stand 5 minutes.
Makes 6 servings.
1. Drain liquid from whole kernel corn into a cup.
2. Beat eggs slightly in large bowl; stir in corn and 1/4 cup of liquid, cream corn, evap milk, butter, onion, salt, pepper, fold in crackers and cheese. Spoon fold in crackers and cheese. Spoon into greased 8 cup baking dish.
3. Bake in 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving.
Mix cans of corn in bowl.
Add eggs (beaten), butter, sour cream and cornbread mix.
Lightly grease a casserole dish and pour in baking dish and bake for 40 to 50 minutes at 350\u00b0 or until golden brown.
Drain whole kernel corn, reserving 1/4 cup of liquid.
Beat eggs slightly in a large bowl.
Stir in corn and 1/4 cup of liquid. Add cream style corn, evaporated milk, melted butter, onion, salt and pepper.
Fold in saltines and diced cheese.
Spoon into greased 2-quart baking dish.
Bake at 325\u00b0 for 1 hour.
Let stand 5 minutes before serving.
Drain liguid from whole kernel corn into cup.
Beat eggs slightly in large bowl.
stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
Fold in crackers and diced cheese.
spoon into greased 8 cup baking dish.
bake at 325 for one hour.
let stand five mins before serving.
Mix corn, onion and green pepper.
Place half of mixture in bottom of 1-quart buttered casserole dish.
Sprinkle half of crumbs over the corn.
Add rest of corn mixture and rest of cracker crumbs.
Mix salt, pepper and milk; pour over corn.
Dab butter on the top.
Bake at 350\u00b0 for 30 minutes.
Saute onion in 1 tablespoon of butter.
Blend in flour. Gradually add milk.
Stir constantly until thickened.
Add cheese. Stir until melted.
Stir in corn and 1/4 cup bread crumbs.
Arrange broccoli in an 11 3/4 x 7 1/2-inch dish.
Pour cheese sauce over broccoli.
Toss remaining crumbs and butter over casserole.
Bake at 350\u00b0 for 30 minutes.
Serves 8.
Combine soup, onion and pepper.
In 1-quart casserole, arrange alternate layers of corn, soup mixture and crackers; dot with butter or oleo.
Bake in a 400\u00b0 oven for 25 minutes.
Makes 6 servings.
Add milk to corn.
Add broken up bread.
Bake in 1 1/2-quart baking dish.
Top with Ritz cracker crumbs.
Dot with oleo and paprika.
Bake at 300\u00b0 for 1/2 hour.
Drain liquid from whole kernel corn into cup. Beat eggs slightly; stir in corn, 1/4 cup corn liquid, cream-style corn, evaporated milk, melted margarine, onion, salt and pepper. Fold in crackers and diced cheese. Bake in greased baking dish at 325\u00b0 for 1 hour. Let stand 5 minutes before serving.
Do not drain corn.
Mix all ingredients together thoroughly. Bake at 350\u00b0
for 35 to 40 minutes.
Puffs up and gets a crusty top.
Preheat oven to 325\u00b0.
Drain liquid from whole kernel corn into a cup.
Beat eggs slightly in a large bowl; stir in corn, 1/4 cup of the liquid, cream-style corn, evaporated milk, melted butter, onion, salt and pepper; fold in saltines and diced cheese. Spoon into a greased 8-cup baking dish.
Bake for 1 hour or until set.
Let stand 5 minutes before serving.
Makes 6 servings.
Heat corn and milk.
Gradually stir into eggs.
Add 1 1/2 cups cracker crumbs and onion.
Pour into greased 2-quart casserole pan.
Pour melted butter over 1 cup crumbs.
Sprinkle over corn. Bake at 350\u00b0 for 55 minutes.
Saute onion in 1 tablespoon margarine.
Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted.
Stir in corn and 1/4 cup crumbs.
Arrange broccoli in 12 x 7 1/2-inch baking dish.
Pour cheese sauce over broccoli.
Toss remaining crumbs and margarine. Sprinkle over casserole.
Bake, uncovered, at 350\u00b0 for 30 minutes. To make ahead, cover and refrigerate overnight.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Mix all ingredients together thoroughly.
Bake in souffle dish or 11 x 7-inch baking dish at 350\u00b0 for 35 to 40 minutes.
Puffs up and gets a crusty top.
Serves 8.
Melt 2 tablespoons butter in a large, heavy-bottomed pan.
Sprinkle in 3 tablespoons flour, stirring constantly.
Stir in 2 cups hot chicken stock and 1 cup hot milk, 1/4 teaspoon poultry seasoning, 1/8 teaspoon black or white pepper and a teaspoon of onion powder.
Simmer, bubbling slightly, for 10 minutes, until thickened.
Add 2 cups boneless cooked turkey and 2 cups drained canned corn (or frozen corn) and heat briefly, until warmed through.
Serve over rice, noodles or biscuit.
Drain liquid from whole kernel corn into a cup.
Save 1/4 cup of liquid.
Beat eggs lightly in large bowl.
Stir in 1/4 cup of liquid and other ingredients.
Spoon into 8-cup baking dish.
Bake at 325\u00b0 for 1 hour or until set.
Let stand 5 minutes before serving.
It can be made with Jack cheese or Mozzarella but Swiss is better.