1785 casserole cheese corn Recipes

butter, sliced onion, corn bread mix, milk, cream-style corn, hot pepper sauce, sour cream, shredded sharp cheddar cheese

frozen corn, thawed and drained, velveeta cheese, shredded, chopped green chilies, onion, chopped, red bell pepper, chopped, milk, corn chips, crushed

corn bread mix, margarine, melted, eggs, beaten, corn, sweet, creamed corn, light sour cream, cheddar cheese, shredded

oil, chopped onion, softened butter, cream cheese, softened, whole kernel corn, drained, creamed corn, chopped green chilies, french-fried onions, divided

lean ground beef, taco seasoning mix, water, onion, chopped, garlic, finely chopped, taco sauce, cream cheese, corn kernels, sliced olives, fritos corn chips , 10 oz size, mexican blend cheese, shredded, tomato, diced, green onion, diced, sour cream, shredded lettuce

corn, drained, cream cheese, softened, chopped green chilies, garlic salt or garlic powder or fresh garlic, lemon pepper , to taste, hot pepper (optional)

worthington veja-links, vegetarian chili, shredded cheddar cheese, jiffy cornbread mix, egg (for cornbread mix), milk (for cornbread mix), fritos chili cheese corn chips, sour cream , for garanish, pace thick & chunky salsa (to garnish, whatever hot strength you like)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, cheddar cheese, corn (undrained ), cream corn, jiffy

corn, drained, creamed corn, sour cream, corn muffin mix , -small box, eggs, slightly beaten, butter, melted, swiss cheese, shredded

bacon, finely chopped, unsalted butter, cubed, garlic cloves, finely chopped, flour, milk, cream cheese, cubed, velveeta cheese, cubed, sharp cheddar cheese, grated, paprika, fresh corn kernels (may sub frozen), kosher salt & freshly ground black pepper, to taste

corn muffin mix, eggs, whole kernel corn drained , 1 can cream corn, red pepper , 1 green pepper, 1 yellow onion all diced, butter (not margarine!!!), sour cream , 2 tsp milk, shredded cheddar cheese, cayenne pepper, cast iron skillet

corn , drain off 1/3 of the liquid, cream-style corn, macaroni, uncooked, velveeta cheese, cubed, ham, diced, margarine, chopped

olive oil, chopped yellow onions, red bell peppers, finely chopped, garlic cloves, finely chopped, extra lean ground beef, salt, hot chili powder , such as gebhardt, ground cumin, dried oregano, crumbled, fresh ground black pepper, beef broth, canned crushed tomatoes in puree, lager beer, canned chipotle chiles in adobo, finely chopped, adobo sauce , from canned chipotle chiles, frozen corn kernels, thawed, shredded sharp cheddar cheese, shredded monterey jack cheese, corn tortillas, refried beans, chopped white onion, shredded romaine lettuce, sour cream, room temperature , whisked until smooth

corned beef, crumbled, macaroni (cooked and drained ), cheddar cheese, grated, milk, condensed cream of chicken soup, chopped potato, garlic (minced ), onion powder, italian seasoned breadcrumbs, margarine, cut up and added to the top

cheese queso dip, cream of mushroom soup, safron rice, whole kernal corn

ground beef, onion, chopped, salt, pepper, tomato sauce, whole kernel corn, ripe olives, drained and chopped, divided, chili powder, shredded cheddar cheese, corn tortillas

corn drained, chopped green chilies, cream cheese, tabasco to taste, sleeve butter flavor crackers crushed, butter melted