Recipe: Corn Casseroles

Julie: I hope one of the following recipes is close...

Corn Casserole

Yield: 6 Servings

1 cn #2 cream style corn
1 cn #2 can whole kernel corn
2 Eggs
1/2 c Milk
1/2 c Chopped onion
4 tb Margarine
1/2 c Chopped green pepper or pimentos - optional)
Salt & pepper
Buttered bread crumbs

Saute onion and pepper in margarine. Add corn, beaten egg, milk, pimento, salt
and pepper. Pour into casserole, top with buttered cracker crumbs. Bake at 350
-25 to 30 minutes.

______Baked Corn Casserole

Corn bread mix makes this dish very easy to make, but be sure to
choose a mix that contains no beef fat or lard.

3/4 cup chopped green bell pepper
1/3 cup chopped onions
1 can (17 ounces) unsalted whole kernel corn, including liquid
1 can (8 ounces) or 1/2 can (17 ounces) cream-style corn
1-1/2 cups Krusteaz Honey Corn Bread Mix (1/2 of 15 ounce
box)
3/4 cup egg substitute
2 tablespoons grated Parmesan cheese

Heat oven to 350 degrees. Saut peppers and onion in nonstick skillet
until crisp-tender, stirring constantly. In a separate bowl, combine all
corn, including liquid, corn bread mix and egg substitute.. Add sauteed
vegtables and mix lightly. spray an 8 or 10-inch square baking dish with
nonstick cooking spray. Pour mixture in dish and sprinkle top with
cheese. Bake 45 to 60 minutes or until a wooden pick or knife inserted in
the center comes out clean.

Makes 6 servings.

-------------------------------

Corn Casserole

Serving Size : 8 Preparation Time :0:25

1/2 cup butter -- melted
1 small onion -- chopped
1/2 cup green pepper -- chopped
1 can whole corn w/ liquid -- canned
1 can corn -- creamed
1 box corn muffin mix -- jiffy
3 whole egg -- beaten
8 ounces cheddar cheese -- shredded

Mix all ingredients together except CHEESE,
Pour into greased baking dish.
Top with CHEESE.
Bake at 350 for 25 Minutes.