Gigis Creamed Corn Casserole Recipes

EASY CREAMED CORN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a 2-quart baking dish.
• Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
• Bake in the preheated oven until top is browned, about 1 hour.

JIFFY CREAMED CORN CASSEROLE

Steps:

• 1. Preheat the oven to 375 degrees. Grease a 9x9 inch or 9x13 inch casserole dish.
• 2. Place all the ingredients in a bowl. Mix well.
• 3. Place in the casserole dish. Cook for 50 min to an 1 hour for a 9x9 dish size. Cook a little less for a 9x13 dish. The casserole will be golden on top and a bit soft.

AWESOME AND EASY CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

CORN CASSEROLE

Steps:

• Preheat oven to 350-degrees.
• Combine all ingredients in a large bowl, mix well.
• Pour mixture into a greased 9x13 glass baking dish.
• Bake for 1 - 1 1/2 hours or until cooked through and golden brown on top.
• Tip: If you like it more bready, bake longer. It will become more like a cornbread. If you like it more like a corn pudding, bake for less time.

GIGI'S CREAMED CORN CASSEROLE

Steps:

• In greased 9 x 13 casserole dish, layer crushed crackers, 1 can creamed corn, salt & pepper, and repeat. In empty corn can, beat 1 egg with 3/4 can of milk. Pour over the layers. Stir contents of the casserole gently. Dot with small chunks of butter and top with a layer of crushed crackers. Bake 45-60 minutes @ 325°F

GIGI'S SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
• Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​
• In a bowl, combine the condensed soup and sour cream and blend well.
• Add the well-drained sliced squash to the sour cream and soup mixture.
• Spoon the squash mixture into the prepared baking dish.
• Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
• Bake on the lowest rack of the preheated oven for 20 minutes.
• Serve and enjoy.

MINI SWEET CORN CASSEROLES

Steps:

• Preheat oven to 350 degrees F. Spray ramekins with cooking spray. Place them on baking dish for easy baking. Set aside.
• In a bowl, add whole kernel corn, creamed corn, corn muffin mix, sour cream or yogurt, butter, honey, salt and pepper. Mix until well combined then transfer to the ramekins, filling each one evenly about 3/4 full.*
• Drizzle a bit of honey on top of each ramekins. Bake for 45-55 minutes, or until golden brown. Serve immediately and enjoy!

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined.
• Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.