Creamy Parmesan Corn Casserole Recipes

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.

Steps:

• Place corn and half and half in a large saucepan and bring to a boil.
• Meantime, in another saucepan, melt butter, stir in flour and let cook for about 2 minutes to make a roux.
• Add salt and pepper.
• When corn comes to a boil, stir in butter/flour roux.
• Stir gently to combine and allow to bubble slightly.
• Pour into a greased 2 quart casserole and sprinkle Parmesan cheese over top.
• Bake at 350° for 30 to 35 minutes.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
• In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened., Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper., Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

Steps:

• Grease a 1-quart baking dish.
• Set oven to 350 degrees.
• In a bowl, combine the first seven ingredients.
• Transfer to a baking dish.
• Mix cracker crumbs and Parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top.
• Bake uncovered for 45-50 minutes or until heated through.

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.