Gregs Quick Corn Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
• Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

Steps:

• * Preheat the oven to 350 degrees. Grease a 13-inch by 9-inch by 2-inch square pan. * If using fresh corn, start at the tip of the ear and run a sharp knife straight down to the stem, leaving just a bit of pulp behind on the cob, to prevent detaching tough cob fibers as well. * In a food processor, process 2 cups fresh or frozen corn kernels, melted butter, cornmeal, sour cream, salt, eggs, and tzhoug, harissa or hot pepper sauce if using, till almost smooth. Fold in remaining corn and diced cheese and pour into the prepared pan. Bake for 40 to 45 minutes or until just golden brown, and a toothpick inserted in the center comes out clean. Do not overbake. Serve immediately, or bring to room temperature, cover tightly, and refrigerate or freeze.

Steps:

• Saute onions and green pepper in butter until softened.
• Add chili peppers, if using, season to taste with salt and pepper, and allow to cool.
• Fold corn and onion mixture into eggs.
• Stir in corn bread mix, sour cream, and grated cheese.
• Turn into a 9" square baking dish, and bake at 375 degrees F for about 40 minutes.

Steps:

• Preheat oven to 350°F.
• In large bowl, stir together ingredients until combined.
• Place combined ingredients into greased, two quart casserole.
• Bake, uncovered, for 45 minutes, or until set.

Steps:

• Heat oven to 375 degrees.
• Lightly coat a shallow 2 quart baking dish with nonstick spray.
• Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened.
• Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish.
• Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set.
• Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350.
• Stir together eggs and sour cream, stirring well.
• Stir in remaining ingredients except cheddar cheese.
• Put in quiche or 8x8 inch casserole dish.
• Top with cheddar cheese.
• cook until center is set, about 35 minutes.