http://www.copykat.com/2009/05/03/lubys-spanish-indian-baked-corn/
You can do something extra special with canned and creamed corn by adding bacon, onion, celery, and bell peppers to make this a terrific dish. Luby’s Spanish Indian Baked Corn is the perfect dish to bring to a pot luck dinner, because it reheats so easily.
1/4 pound bacon, chopped into 1/2-inch pieces
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green bell pepper
1 stick butter (1/4 pound), plus 2 tablespoons melted
1/4 cup milk
1 can (13.5 oz.) cream style corn
1 can (13.5 oz.) whole kernel corn
2 tablespoon jalapenos, finely chopped
2 tablespoon pimentos, finely chopped
1 teaspoon salt
1 tablespoon sugar
2 cups cornbread muffins, crumbled and divided
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8×11 and 1/2-inch pan. Moisten remaining cornbread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.
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http://www.copykat.com/2009/05/03/black-eyed-pea-baked-squash/
2 eggs – beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion – chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
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http://www.copykat.com/2009/02/06/lubys-cafeteria-mixed-squash-casserole/
1 cup carrots, sliced 1/8-inch thick
4 cups yellow squash slices, 1/4 inch thick
4 cups zucchini slices, 1/4 inch thick
1/2 cup chopped onion
1 can (10 ounce) condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread, torn or chopped in 1-inch pieces
2 tablespoons melted butter or margarine
Heat oven to 350 degrees. In a medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl. In a small bowl, whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2 quart baking dish. Cover with foil. Bake 30 minutes.
In a medium bowl, combine cornbread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.
This is a wonderful way to dress up your standard squash casserole.
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 – 60 minutes. Remove cover the last 20 minutes of baking time.
We found that this casserole is a great replacement for stuffing or potatoes.
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http://www.copykat.com/2009/05/19/mexican-cornbread-casserole/
This recipe is filed in and has these ingredients
Luby’s Spanish Indian Baked Corn
Luby’s Spanish Indian Baked corn
Yield: 12 servings.1/4 pound bacon, chopped into 1/2-inch pieces
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced green bell pepper
1 stick butter (1/4 pound), plus 2 tablespoons melted
1/4 cup milk
1 can (13.5 oz.) cream style corn
1 can (13.5 oz.) whole kernel corn
2 tablespoon jalapenos, finely chopped
2 tablespoon pimentos, finely chopped
1 teaspoon salt
1 tablespoon sugar
2 cups cornbread muffins, crumbled and divided
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery and bell pepper and saute 2 minutes over low heat; set aside. In medium-size pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup cornbread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8×11 and 1/2-inch pan. Moisten remaining cornbread crumbs with remaining margarine and sprinkle on top of corn mixture. Bake at 350 degrees until crumbs are light brown.
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http://www.copykat.com/2009/05/03/black-eyed-pea-baked-squash/
Black Eyed Pea Baked Squash Casserole
5 lbs. medium size Yellow Squash2 eggs – beaten
1 C. Bread Crumbs plus additional for topping
1 stick Butter
1/4 C. Sugar
2 Tbsp. Onion – chopped
1 dash Black Pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart casserole that has been lightly sprayed with a nonstick spray. Cover with light layer of breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.
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http://www.copykat.com/2009/02/06/lubys-cafeteria-mixed-squash-casserole/
Luby’s Cafeteria Mixed Squash Casserole
Yield: 8 servings.1 cup carrots, sliced 1/8-inch thick
4 cups yellow squash slices, 1/4 inch thick
4 cups zucchini slices, 1/4 inch thick
1/2 cup chopped onion
1 can (10 ounce) condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread, torn or chopped in 1-inch pieces
2 tablespoons melted butter or margarine
Heat oven to 350 degrees. In a medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl. In a small bowl, whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2 quart baking dish. Cover with foil. Bake 30 minutes.
In a medium bowl, combine cornbread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with cornbread mixture. Continue baking 5 minutes.
http://www.copykat.com/2009/02/07/boston-market-squash-casserole/
Boston Market Squash Casserole
Boston Market Squash Casserole
4 1/2 C. Zucchini (diced)4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveeta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13″x11″ baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 – 60 minutes. Remove cover the last 20 minutes of baking time.
We found that this casserole is a great replacement for stuffing or potatoes.
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http://www.copykat.com/2009/05/19/mexican-cornbread-casserole/
Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well.
Mexican cornbread casserole is filling meal. This south of the bored inspired casserole is a great way to feed a family. I love to make Mexican Cornbread Casserole for when I want a hearty meal. Boxed cornbread mix, hamburger, corn, and a few additional ingredients makes for a filling dinner, and best of all this dish reheats very well.
2 boxes cornbread mix
1 pound ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese
Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .
Thanks to mbellb for sharing this casserole recipe.
You may want to use our Taco Seasoning Mix recipe to make your own taco seasoning mix, it will help you save money, and may keep you from running out to the grocery store.
Do you like to make casseroles? If so, share with us your favorite casserole, we all love those one dish meals!
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Mexican Cornbread Casserole
Casseroles are a wonderful dish to make for a meal during the week. This one is very easy to put together. I like to keep a couple of boxes of cornbread mix on hand for recipes just like this one. You can be flexible in this recipe, you could use any type of sausage instead of the hamburger meat in here. If you have a few extra left over vegetables in the refrigerator, green beans and carrots are just as tasty in here is the corn.
Yield: 12 servings2 boxes cornbread mix
1 pound ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese
Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .
Thanks to mbellb for sharing this casserole recipe.
You may want to use our Taco Seasoning Mix recipe to make your own taco seasoning mix, it will help you save money, and may keep you from running out to the grocery store.
Do you like to make casseroles? If so, share with us your favorite casserole, we all love those one dish meals!
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