Bitsys Texas Corn Casserole Recipes

TEXAS CORN CASSEROLE

Steps:

• Spray a 13x9 pan with cooking spray.
• Mix all the ingredients well and pour in prepared pan.
• Bake at 375 degrees until lightly golden brown and done in the middle.
• About 45 to 60 minutes.

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

MOM'S DRIED BEEF AND CORN CASSEROLE

Steps:

• Saute 1 tablespoon butter and onion, add beef and mushrooms.
• For the white sauce: Melt 2 tablespoons butter with a wooden spoon.
• Blend in flour, salt and pepper, and stir until bubbly and then remove from heat.
• Stir in milk.
• Put it back on the burner, and stir constantly.
• Bring to a boil, and boil for 1 minute- Keep stirring so it doesn't burn.
• In a small bowl, beat egg yolks and add the prepared mustard, and salt and pepper to taste.
• Combine the egg yolk mixture with the white sauce mixture and dried beef mixture.
• Add the 2 cups corn.
• Pour into a 2 1/2 quart baking dish.
• Grate 1/2 cup cheese on top.
• Sprinkle paprika on top.
• Bake covered at 350 degrees for 30 minutes.

SQUAW CORN CASSEROLE

Steps:

• 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.

CHIPOTLE CHEDDAR CORN CASSEROLE

Steps:

• Coat the inside of a 9-inch square baking pan with cooking spray.
• Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
• Add in the flour; whisk until white bubbles form on the vegetables.
• Cook the flour for about 2 minutes, being careful not to burn the chipotle.
• Gradually add the milk and sugar and bring to a boil, whisking constantly.
• Add in corn; stir to blend.
• Pour the mixture into the prepared dish; sprinkle cheese over the top.
• Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
• Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
• Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
• Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
• Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

SHIRLEY'S CORN CASSEROLE

Steps:

• Drain the whole kernel corn. Mix together everything except for the cheese and bake in a greased baking dish at 350 degrees for 35 minutes.
• Remove and sprinkle cheese on top and bake until cheese is melted.