Bring corn to a boil; drain and set aside.
Fry bacon and crumble.
Fry onion in bacon drippings; add flour and sour cream. Pour corn and rest of mixture in casserole.
Add milk for consistency.
Bake at 350\u00b0 for 15 minutes.
Remove husks and silks from corn, rinse ears.
Cut kernels from corn to measure 2 cups.
Fry bacon; drain and crumble.
Set aside.
Saute onion in butter; blend in flour, salt and pepper.
Gradually add sour cream, stirring until mixture is smooth.
Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
Bake at 350 degrees for 25 to 30 minutes.
In a bowl, mix corns, sour cream, corn bread mix and melted margarine.
Pour into a greased 8 x 8 x 2-inch pan.
Bake at 350\u00b0 for 50 minutes.
Mix together, chicken, peas, sour cream, and soup.
Pour in greased casserole.
Top with cheese. (I have used monteray too).
Top with ritz crackers.
Pour melted butter on top of crackers.
Cover and bake at 350 degrees for 20 minutes and uncover and bake another 15-20 minutes.
You may also use boneless, skinless raw chicken breast. Just lay 4 breast in baking dish and cover with peas, sour cream and soup. Followed by cheese and crackers. You will have to cook about an hour total.
Mix margarine, corn and eggs.
Stir in sour cream.
Sprinkle on muffin mix, beat well.
Bake in 3-quart casserole for 1 hour at 350\u00b0.
Can freeze.
Super casserole.
In skillet, brown the ground beef.
Stir in beans, enchilada sauce, tomato sauce and 1 cup shredded cheese.
Set aside 1 cup corn chips. Coarsely crush remaining chips.
Stir them into meat mixture.
Turn in a 1 1/2-quart casserole dish.
Bake, covered, at 375\u00b0 for 30 minutes.
Spoon sour cream on casserole.
Sprinkle 1/2 cup shredded cheese.
Sprinkle reserved corn chips around edge of casserole.
Bake, uncovered, for 2 to 3 minutes.
Sift together two times the flour, corn meal, soda, cream of tartar, salt and sugar.
Add egg, butter, sour cream and milk. Mix thoroughly and pour in 9-inch square pan.
Bake at 425\u00b0 for 20 minutes.
This is an old recipe.
b>casserole with the remaining tortilla strips, sauce, & cheese.
Spoon the sour cream
Mix corn meal and eggs; add corn and mix.
Add sour cream, salt and sugar and mix.
Put in a greased casserole or bread pan and cook until done, approximately 20 to 25 minutes at 350\u00b0.
br>Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix
In a bowl, mix corns, sour cream, corn bread mix and melted margarine.
Pour into a greased 8 x 8 x 2-inch pan.
Bake at 350\u00b0 for 50 minutes.
Saute onion in butter until tender.
Stir in flour and cook 1 minute over low heat, stirring constantly.
Gradually stir in sour cream, corn and salt; cook over medium-low heat, stirring constantly until thoroughly heated (do not boil).
Stir in half the bacon; pour into a greased shallow 2-quart casserole dish. Sprinkle remaining bacon over top.
Bake at 350\u00b0 for 25 to 30 minutes.
Combine potatoes (defrosted), 1/2 cup butter, salt and pepper. Add sour cream, cheese and soup.
Blend thoroughly and pour in buttered 9 x 13-inch pan.
Mix remaining butter with corn flakes and put on top of casserole.
Bake at 350\u00b0 for 45 minutes.
Saute
onion
in
butter.
Stir
in
flour and cook one minute over low heat, stirring.
Gradually stir in sour cream, corn
and salt.
Cook over medium-low heat.
Stir until heated (do not boil).
Stir
in half bacon; pour corn mixture into a greased shallow
2\tquart casserole dish.
Sprinkle remaining bacon on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Combine cheese, onion, celery, sour cream, corn, green beans and soup.
Mix well and put in buttered casserole dish.
Crumble crackers and spread over casserole.
Slice margarine and place on top.
Bake at 300\u00b0.
Melt margarine in 2-quart casserole.
Add egg, sour cream, corn bread and corn.
Mix well.
Bake at 350\u00b0 for 1 hour, uncovered.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
green chile sauce, soup and sour cream. Stir over medium heat until
Cook noodles until almost tender; set aside.
Sear meat.
Add onion.
Cook until tender.
Add salt, soups, sour cream, corn and pimento.
Place in a greased casserole dish.
Top with buttered bread crumbs.
Bake 1 hour at 350\u00b0.