Best 8 Cheese Corn Casserole Recipes

HOT CREAM CHEESE-CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
• Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

BROCCOLI-CORN-CHEESE CASSEROLE

Steps:

• Place broccoli in a vented covered dish; add water. Cook 4 minutes in microwave. Drain; set aside.
• Preheat oven to 350 degrees. Combine cottage cheese, eggs, butter and flour in container of electric blender; process until smooth. Set aside.
• Combine broccoli, corn, cheese,onion, salt and pepper in a large bowl. Stir in cottage cheese mixture. Spoon into a lightly greased 12-by-8-by-2-inch baking dish. Sprinkle bacon over casserole. Bake 45 minutes.

CHEDDAR CHEESE CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Saute onion and green pepper in butter.
• Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
• Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.

CREAM CHEESE CORN CASSEROLE

Steps:

• Preheat over to 350 degrees F (175 degrees C) and grease an 8x8 inch baking dish.
• Heat oil in skillet over medium heat and saute onions until translucent.
• In large bowl combine butter and cream cheese. Stir in corn, cream corn, chilis and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the french fried onions and sprinkle remaining onions on top. Bake 15 minutes longer.

CHEESE CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
• ina medium skillet, saute onions in butter over medium heat until soft; set aside.
• In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
• Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
• Bake for 25 to 30 minutes, cover for last 15 minutes.

BAKED CORN (LIKE A CORN CASSEROLE, BUT NO CHEESE OR SOUR CREAM)

Steps:

• Beat the eggs, add corn, sugar, salt, milk and 1/2 of your crushed club crackers.
• Dump into a greased or sprayed small baking dish. I use the 9x9 glass ones.
• Cover with the remaining half of cracker crumbs and dot with butter.
• Cover with foil and bake at 350°F for 1 hour.

CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE

Steps:

• Boil carrots til just tender, drain, add corn, set aside.
• In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
• Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
• Pour into ungreased or greased, either way, glass 13x9 baking dish.
• Smooth top flat and even.
• In small microwave-safe bowl, melt butter.
• Stir in cracker crumbs and parsley.
• Sprinkle over casserole evenly.
• Bake in 350º oven for about 40-45 minutes or til bubbly!
• ENJOY!

CORN CASSEROLE WITH GREEN CHILIS AND CHEESE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion, chilies, and seasonings. Stir in the corn muffin mix until just moistened. Bake in a preheated 350 degrees oven for 60-75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
• 2. NOTE: Salt may be omitted without a problem.