Corn Casserole recipe similar to Stouffers?

Question

Stouffers made a frozen corn casserole that was yummy. Looking for similar recipe as was in that red box. Was sweet and salty goodness, but Stouffers no longer sells product in my area.

Answer 1

CORN CASSEROLE
1 can creamed corn, large
1 can regular corn, large (drained)
1/2 medium onion, chopped
1 green pepper, chopped (optional)
3 eggs, beaten
1/2 pound sharp cheddar cheese, grated, divided (1/2 for casserole, 1/2 for topping)
1/2 cup milk
1 stack crushed saltines
Paprika

Combine ingredients. Pour into large, greased casserole dish. Sprinkle 1/2 of the cheese on top, plus paprika. Dot with margarine (optional). Bake at 400 degrees for one hour. Casserole will be done when it doesn't jiggle when you move the dish. Let stand a few minutes before serving

Answer 2

Stouffer's Corn Soufflé
Serving Size : 4

2 Eggs
2 tablespoons Cornstarch
2 tablespoons Sugar
Salt and pepper
dash Nutmeg
1 lb Can cream style corn
1/2 c Sour cream
1/2 c Milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam-sprayed 8" square baking dish. Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.

Source: Gloria Pitzer's Make Alike Recipes.

Answer 3

Cheddar Corn Casserole

4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack

PREPARATION:
In a medium skillet, heat 2 tablespoons of butter over
medium heat. Add onion and peppers and cook until
tender, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs, and sour
cream in a large bowl.
Whisk together until smooth. Mix in corn, cornmeal,
salt and pepper. Stir in cheese and the onion-pepper
mixture.
Turn into a 2-quart buttered casserole. Bake in a
preheated 350° oven for 30 to 35 minutes, until puffed
and golden.
Serves 8.

Answer 4

Corn in Cream 3 Boxes frozen sweet niblets corn thawed 1 container about 10 or 12 ounces heavy cream (only heavy cream will work) 1/4 teaspoon sugar 1 teaspoon salt Black pepper to taste Half a stick of salted butter 1 onion chopped fine 3 tablespoons chopped parsley Saute the onion in the butter until it is translucent - add the corn and toss around but turn the heat off In a sauce pan add the cream, sugar, 1 teaspoon salt and boil until it is reduced to a thick sauce. Pour the thickens sauce into the corn mixture and stir until heated - toss in chopped parsley and serve - in a casserole dish Garnish with a bit of Paprika and chopped parsley People will lick their plates

Answer 5

A can of creamed corn, some crushed up crackers (about one sleeve) some butter, milk, and egg, salt and pepper. Mix it together and bake it until its nice and brown, and a knife comes out clean.

Thats how we make it anyway.

I dont know exactly how much of anything... its a family recipe and we literally just throw it all in a bowl... lol. Just try it a few times, you'll get it right.