Pat Lockhart

from my kitchen to yours…

CORN CASSEROLE December 19, 2011

Filed under: Vegetables — Blog Master @ 2:15 pm

CORN QUICHE from ANN ANDERSON

1 16 oz Frozen Green Giant Corn

1 16 oz carton of sour cream

4 Eggs–beaten

1 8 oz Monetary Jack cheese

1 Roll of Ritz Crackers

1 Stick butter

 Melt butter. Crush crackers.  Put into a 9 x 13 buttered pan.  Mix corn, sour cream, eggs, and cheese.  Pour over crust and bake 350 for 40 45 minutes.

 

 

CORN CASSEROLE from MELEA JENNINGS

1 Stick butter

1 Cup sour cream

1 Egg

16 oz Whole kernel corn–drained

16 oz Cream corn

1 Small Jiffy cornbread mix

 Beat egg.  Melt butter. Mix all and bake in 9 x 13 pan or 2 quart casserole 375 for 1 hour.

 

 

CORN CASSEROLE

2-9-oz can white corn-drained             ½ cup butter

2 tablespoons flour                                   1-cup heavy cream

½ teaspoons salt                                         ½ teaspoons pepper

 Melt butter in saucepan, stir in flour.  Cook until smooth and add cream, salt and pepper.  Cool and mix with corn.  Bake in 2-quart casserole at 350 degrees for 45 to 60 minutes

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