Corn Casserole I recipes

- 1 cup cubed processed cheese
- 1 cup small uncooked seashell pasta
- 1 (15.25 ounce) can whole kernel corn, with liquid
- 1 (14.75 ounce) can cream style corn
- 1/2 cup butter, cut into pieces

- 1/4 cup dry breadcrumbs
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- 2 (12 ounce) cans shoe peg white corn or thawed frozen corn
- 1 egg
- 1/4 cup finely chopped onions
- 1 (14 ounce) can evaporated milk
- 1/2 teaspoon salt
- 2 teaspoons dried parsley flakes
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon melted butter

- Margarine to grease bottom of casserole dish 13 x 9
- Any Brand Corn Bread Stuffing Mix (I use Stove Stop Stuffing) 2 boxes
- 1/2 teaspoon black pepper
- 1/2 teaspoon Lawry's Seasoning Salt
- Milk (3 1/3 cups)
- 1-2 celery stalks (diced)
- 1 whole diced vidalia onion
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- Diced chicken

- 1 cup sour cream
- 1 (14 3/4 ounce) can cream-style corn
- 1 (15 1/4 ounce) can whole kernel corn
- 1 (8 ounce) package corn muffin mix (I use Jiffy)
- 1 1/2 cups shredded cheddar cheese (less may be needed)
- 1/2 cup butter, melted (1 stick)

- 1 stick of butter
- 2 eggs
- 1 {8oz} sour cream
- 1 can whole kernel corn
- 1 can cream style corn
- 1 small box jiffy corn mix
- salt to taste
- pepper to taste