Moms Corn Casserole Recipes

MOM'S CORN CASSEROLE

Mom's Corn Casserole image

This is a slightly sweeter version of a few of the corn casserole recipes I've seen on Zaar. It's always the dish I'm requested to bring at family get togethers!

Provided by run for your life

Categories Vegetable

Time 55m

Yield 10 portions, 10 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter (melted)
1 cup sour cream
1 (15 1/4 ounce) can creamed corn
1 (15 1/4 ounce) can whole corn (drained)
1 egg
1 (8 1/2 ounce) box Jiffy cornbread mix (can use Jiffy Corn Muffin Mix Copycat, Recipe 345502)

Steps:

Mix all ingredients well.
Bake at 350 for 45 minutes in greased 7x11 baking dish.

THE BEST CORN CASSEROLE

The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

MOM'S EASY TUNA CASSEROLE WITH RICE

Mom's Easy Tuna Casserole with Rice image

I grew up with a macaroni-based tuna casserole. My mother-in-law introduced me to this one with rice and I've used it ever since. The Tabasco® sauce and green chile peppers gives it an extra pop of flavor.

Provided by notmyforte

Categories Tuna Casserole

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 ⅓ cups uncooked instant rice
1 pinch dried oregano, or more to taste
salt and ground black pepper to taste
1 (5 ounce) can tuna, drained and flaked
1 medium onion, diced
1 (14.5 ounce) can diced tomatoes and green chile peppers, undrained
¾ cup water, or as needed
3 tablespoons butter
3 tablespoons all-purpose flour
1 ⅔ cups milk
3 drops hot pepper sauce (such as Tabasco®), or more to taste
1 cup shredded Cheddar cheese
1 pinch ground paprika, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
Bake in the preheated oven until browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 40.8 g, Cholesterol 70.1 mg, Fat 20.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 12.8 g, Sodium 711.7 mg, Sugar 6.1 g

MOM'S SCALLOPED CORN

Mom's Scalloped Corn image

This is my mom's recipe. She has made this for every Holiday since I can remember. This is very easy and my family thinks it's very good! Note: This can be microwaved for 15 minutes. I prefer to use Italian breadcrumbs.

Provided by internetnut

Categories Low Protein

Time 45m

Yield 7-14 serving(s)

Number Of Ingredients 7

Ingredients

14 3/4 ounces cream-style corn (1-2 cans)
15 ounces canned whole kernel corn (1-2 cans)
1/2 cup breadcrumbs, plus some for topping
1 onion, finely chopped
salt
pepper
1 -2 egg

Steps:

Preheat oven to 350.
Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
Bake for 30 minutes.

Nutrition Facts : Calories 129.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 30.2, Sodium 367.8, Carbohydrate 27.5, Fiber 2.3, Sugar 3.1, Protein 4.3

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