Best 6 Amish Creamed Corn Casserole Recipes

AMISH BAKED CORN

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top.
• Bake 350 degrees for 40 minutes

AMISH FARMHOUSE CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 375 degree F.
• In a 3 quart casserole; add the corn, saltines, sugar, salt & pepper.
• Mix eggs and add to casserole. Stir all well.
• Lay butter pats evenly over casserole and sprinkle with bacon.
• Bake 1 hour 15 - 30 minutes. If the corn starts drying too much on top, add some foil and finish baking.

AMISH BAKED CORN

Steps:

• Beat eggs into milk.
• Combine corn eggs, milk, seasonings and 2 tbs melted butter.
• Pour into casserole dish.
• Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.

AMISH SCALLOPED CORN

Steps:

• .Beat eggs until foamy. Add corn and sugar. Warm up milk, do not boil, and add cornstarch until smooth. Add butter until melted. Add to corn mix, slowly. Bake in greased casserole, at 350 degrees for about 45 minutes. Toothpick test.

AMISH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
• Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
• Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

AMISH COUNTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking.
• Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot.
• Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
• Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.