Creamed Corn And Fried Onion Casserole Recipes

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

CREAMY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
• Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

CREAMED CORN AND FRIED ONION CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 7 inch square baking pan or casserole dish. Spread the cream cheese on the bottom of the pan. Top with corn, pressing the corn into the cheese. Season to taste with salt and pepper. Spread the onions evenly over the top. Bake for 30 minutes.

CREAMED CORN GRATIN WITH FRIED ONION RINGS AND BACON

Steps:

• Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
• Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.
• Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.
• Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
• Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.

CREAMED DRIED SWEET CORN WITH ONION AND CHIVES

Steps:

• Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
• Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
• Season to taste with salt and pepper. Top with chives.

CORN & ONION CASSEROLE

Steps:

• 1. Melt the butter or margarine in a skillet and saute' the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Add the sauteed onions to the sour cream mixture, stir, and set aside.
• 2. Combine the muffin mix, egg, milk, corn, and hot sauce and mix well. Spread in a greased 9x9-inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes.

CREAMY FRENCH FRIED VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place frozen vegetables in a strainer and run warm water to separate and melt ice crystals. Drain very well.
• Spray casserole with Pam. Mix veggies with a little garlic salt and a little of the cream style corn in casserole.
• Top with remaining cream style corn and sprinkle with french fried onions.
• Cover and bake 30 minutes. Uncover and bake till onions are crispy approximately 5-6 minutes. Serve hot.
• You may divide the vegetable into separate ramikins and then top with creamed corn and onions before baking for presentation as individual portions.

SWEET ONION CORN CASSEROLE

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.

BAKED CORN CASSEROLE

Steps:

• In a large bowl, beat together butter and cream cheese. Stir in the kernel corn, cream-style corn, chilies and onion; mix well. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 15 minutes. Remove from oven; stir in half of the fried onions. Sprinkle remaining fried onions on top. Bake 15 minutes longer.

CORNY GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.