CREAMY CORN AND NOODLE CASSEROLE
The cheese and noodles give this dish a unique flavor. I got the recipe from a cousin, who brought this casserole to a family reunion.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Transfer to a greased 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-50 minutes or until heated though.
Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 616mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
PASTA CORN CASSEROLE
I got this recipe from a good friend. When I heard her say corn and macaroni together I thought....No Way!! But, this is really good!...very rich tasting!
Provided by colleen cleppe
Categories Casseroles
Time 45m
Number Of Ingredients 5
Steps:
- 1. Stir all together.
- 2. Put in greased casserole dish.
- 3. Bake @ 350 degrees. 35 minutes, until brown & bubbly.
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
AWESOME AND EASY CREAMY CORN CASSEROLE
This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Provided by LETSGGGO
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 376 calories, Carbohydrate 40.4 g, Cholesterol 90.4 mg, Fat 22.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 897.3 mg, Sugar 6.6 g
BAKED CORN CASSEROLE
A Southwestern twist on the usual corn casserole.
Provided by akhowell
Categories Side Dish Casseroles Corn Casserole Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Heat oil in a small skillet over medium heat. Saute onion until translucent.
- In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
- Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.
Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g
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