Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
30 Days—30 Casseroles | Day 12: Corn Noodle Casserole
30 Days—30 Casseroles | Day 12: Corn Noodle Casserole
30 Days—30 Casseroles’ series will help you get a meal prepared that is simple, delicious and family-pleasing. Enjoy this installment of this casserole series with your family that is sure to be repeated. This budget-friendly meal will feed your family without breaking the budget.
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Creamy Broccoli Mac and Cheese
RECIPE:
Creamy Broccoli Mac and Cheese - The EASIEST and CREAMIEST mac and cheese made in less than 30 min! Comfort food perfection! And it is the perfect way to sneak in those greens!
INGREDIENTS:
8 ounces medium pasta shells
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, minced
2 tablespoons all-purpose flour
1 1/3 cups whole milk
1 cup half and half
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups chopped broccoli florets
6 ounces extra-sharp cheddar cheese, grated
DIRECTIONS:
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, half and half and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
4. Stir in pasta, broccoli and cheese until well combined, about 3-4 minutes.
5. Serve immediately.
Trini Tuna Casserole Recipe
Yield: 6 to 8 Servings
INGREDIENTS
Elbow Macaroni - 400g
Heavy Cream - 250 ml
Evaporated Milk - 250 ml
Eggs - 2 large
Margarine - 4 oz
Onion - 3/4 cup (finely chopped)
Pimento Pepper - 1/3 cup (finely chopped)
Garlic - 1/8 cup (finely chopped)
Tuna Chunks in Water - 3 cans (drained)
Lime Juice - 1 tbsp
Scallions - 1/4 cup (finely chopped)
Sliced Mushrooms - 1/3 cup
Whole Kernel Corn - 1 can
Salt - to taste
Black Pepper - to taste
Cheese - 1/2 lb (grated)
METHOD
1. Fill medium stock pot with 8 cups of water and season with 1 tbsp of salt.
2. Heat over high heat bringing water to a boil.
3. Add macaroni and cook until al dente (about 8 minutes).
4. Drain, rinse with cold water and set aside.
5. Preheat oven to 350°F.
6. Whisk together heavy cream, evaporated milk and eggs.
7. Set aside.
8. Heat medium sauce pan over medium heat.
9. Add margarine and allow to melt.
10. Once melted, add onion, pimento and garlic.
11. Allow to cook for 2 minutes.
12. Reduce heat to low and add tuna, lime juice, chive, mushrooms and corn.
13. Mix until fully incorporated.
14. Add milk mixture, 1/2 of the grated cheese and season with salt and black pepper.
15. Mix until fully incorporated.
16. Allow to cook for 5 minutes ensuring to stir continuously.
17. Immediately pour into greased baking dish.
18. Bake for 30-35 minutes.
19. Allow to cool for 15 minutes before eating.
20. Enjoy!
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Creamy Chicken Casserole
Creamy Chicken Casserole has a made-from-scratch sauce and a crunchy parmesan Ritz topping that takes it over the top. Your family will love this easy dinner!
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✅Ingredients
• 12 ounces egg noodles
• 1/4 cup butter
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups frozen peas
• 2 cups shredded cheddar cheese
• 1 pound cooked, diced chicken
• 1 cup crushed Ritz crackers
• 1/4 cup grated parmesan cheese
• 2-3 teaspoons olive oil
✅Instructions
1️⃣ 00:00:10 - Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and pour pasta to prepared pan.
2️⃣ 00:00:36 - Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.
3️⃣ 00:01:25 - Once mixture has thickened, stir in peas, cheddar cheese, and chicken. Turn off the heat and stir until cheese has melted. Pour over pasta in the 9x13 pan.
4️⃣ 00:02:09 - In a small bowl, use a fork to mix together crushed crackers, parmesan, and olive oil. Sprinkle over the pasta.
5️⃣ 00:02:57 - Bake in the preheated oven, uncovered, for 15 to 20 minutes, until crackers are lightly browned. Serve hot.
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Ree's Drummond Makes a Beef Noodle Skillet | The Pioneer Woman | Food Network
This comforting beef noodle skillet is ALWAYS a hit in the Drummond house!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Beef Noodle Skillet
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons salted butter
1 yellow onion, diced
3 cloves garlic, minced
1 pound ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
12 ounces egg noodles
2 1/2 cups beef broth
1 tablespoon grainy mustard
1 teaspoon smoked paprika
A few dashes Worcestershire sauce
1/3 cup sour cream
2 tablespoons heavy cream
2 tablespoons chopped fresh chives
Directions
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute.
Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
Remove from the heat. Sprinkle over the chives and serve directly from the pan.
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Ree's Drummond Makes a Beef Noodle Skillet | The Pioneer Woman | Food Network