Mix together all ingredients in order given.
Place in a 1 1/2 quart casserole dish.
Cover and bake at 350 degrees for 1 hour.
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.
Cook bacon with microwave 3 minutes in an 8-inch glass cake dish.
Add onion and green pepper.
Cook 4 minutes, stirring occasionally.
Drain off excess fat.
Add corn and when it boils, stir in 1 slightly beaten egg and salt.
Mix thoroughly and let cook 3 minutes, stirring after 2 minutes.
Recipe yields 4 servings.
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.
Fry bacon until partially cooked.
Add onion and green pepper.
Fry bacon until it is golden brown, Add corn to bacon, cook until corn is hot.
Add salt, pepper, oregano, and worcestershire sauce.
Make 5 wells in mixture, break an egg in each well.
Cook until egg whites are done.
Turn with spatula.
Scramble mixture until eggs are dry.
Mix all ingredients together; pour into a 2-quart casserole dish.
Bake at 400\u00b0 for 30 minutes.
Mix all ingredients and pour into greased casserole.
Bake 30 minutes at 400\u00b0.
Fry bacon (cut into small squares) until almost crisp. Fry onions in 2 tablespoons bacon grease until transparent. Mix all ingredients together and pour into casserole dish, lightly greased. Cover. Bake for 2 hours at 325 degrees.
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.
Combine all ingredients well; pour into buttered baking dish. Bake at 350\u00b0 for 45 minutes or until firm.
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.
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.
Cut bacon across strip into 1/4-inch pieces. Chop onion and pepper about the same size. Fry bacon; drain. Discard half of the bacon fat.
Add liquid from corn and chopped vegetables.
Cook over medium-high heat until thick syrup forms on bottom of pan, stirring frequently. Add corn, bacon, pimento, salt, pepper and chiles. Stir to mix and continue cooking until corn is heated through.
(\"Great for company.\")
Dice the bacon and fry.
Drain bacon and cook onion in grease. Beat egg; add salt, onion, bacon and corn.
Pour into a greased baking dish.
Bake at 350\u00b0 for 45 minutes.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350\u00b0 for 45 minutes.