Corn Casserole
Recipe 1- 1/2 stick butter, melted
- 8 oz cream cheese
- 1 lb package frozen shoe peg or regular corn, thawed
- 1 small can chopped green chilies
Mix all ingredients in casserole dish and bake at 350 degrees for 30 minutes. ~ Andrea
Recipe 2
- 3/4 cup chopped green bell pepper
- 1/3 cup chopped onions (optional for non-onion people)
- 1 can (17 ounces) unsalted whole kernel corn, including liquid
- 1 can (8 ounces) or 1/2 can (17 ounces) cream-style corn
- 1-1/2 cups Krusteaz Honey Corn Bread Mix (1/2 of 15-oz.box)
- 3/4 cup egg substitute (equivalent to 3 eggs)
- 2-Tablespoons grated Parmesan cheese
Heat oven to 350°. Sauté peppers and onion in non-stick skillet until
tender crisp, stirring constantly. In a separate bowl, combine all corn,
including liquid, the corn bread mix and egg substitute. Add sautéed
vegetables and mix lightly.
Spray an 8 or 10-inch square baking dish with non-stick cooking spray.
Pour mixture in dish and sprinkle top with Parmesan cheese. Bake 45 to 60
minutes or until a wooden toothpick inserted in the center comes out clean.
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