Best 5 Three Pepper Corn Casserole Recipes

AWESOME AND EASY CREAMY CORN CASSEROLE

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.

JIFFY® CORN CASSEROLE

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.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

THREE CORN CASSEROLE

Steps:

• Preheat oven to 375.
• In a large bowl, mix together, butter, sour cream, egg.
• Stir in cans of corn and corn muffin mix.
• Spoon into buttered 2 quart casserole.
• Bake for 45 minutes.
• Add cheese and stir well.
• Bake for 15 minutes or until dish is slightly puffed.

THREE SISTERS CASSEROLE

Steps:

• Polenta Topping:.
• Whisk together cornmeal, chili powder, and salt with 4.5 cups water in a large double boiler. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
• Filling:.
• Preheat oven to 375°F Heat 1 tbs oil in large saucepan over medium heat. Add onions and cook until softened. Add bell pepper and cook 5 minutes more, stirring often.
• Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes stirring occasionally. Add 1/2 cup water and some salt, bring mixture to a boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 2-3 minutes more, until slightly thickened.
• Coat a 9x11 baking dish with cooking spray. Spread 2 cups of the polenta over the bottom of the dish. Spoon filling over the polenta. Smooth remaining polenta over the top.
• Score the top of the casserole into 6 squares and brush the top with the remaining tablespoon of olive oil.
• Bake 30 minutes, or until heated through and the top is lightly browned.