Confetti Scalloped Corn Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Steps:

• Fry the bacon in a large skillet until crisp.
• Remove with slotted spoon to drain on paper towels.
• Set aside.
• Reserve 2 T.
• of the bacon drippings in the pan.
• Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.
• Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.
• Add the salt and pepper, and sugar.
• Top with the crisp bacon, and serve.

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Steps:

• Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
• Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
• Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.

Steps:

• In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Steps:

• In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
• Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Steps:

• 1. Heat oven to 350 degrees. Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in a medium bowl. Stir in corn, onion and pimento. Pour into an ungreased 1-qt casserole dish.
• 2. Combine remaining 1/3 cup cracker crumbs with oil in a small bowl. Toss to coat. Sprinkle over corn mixture.
• 3. Bake at 350 degrees for 1 hour or until a knife inserted in center comes out clean. DO NOT OVERBAKE. Sprinkle with parsley. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
• In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
• In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
• Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

Steps:

• Heat oven to 350 degrees.
• Combne egg, milk, 2/3 cracker crumbs, salt and pepper in a medium bowl. Stir in corn, onion and pimiento. Pour into ungreased 1 quart casserole dish. Combine remaining 1/3 cracker crumbs with oil in small bowl. Toss to coat. Sprinkle over corn mixture.
• Bake for 1 hour or until knife inserted into center comes out clean. Do not overbake. Sprinkle with parsley. Let stand 5 to 10 minutes before serving.