Corn Casserole
Try this Corn Casserole I Recipe.
Try this Corn Casserole I Recipe.
- Carbohydrate 1.19089444515109 g
- Cholesterol 78.0169444617186 mg
- Fat 13.3860361176354 g
- Fiber 0.151111115477405 g
- Protein 6.85941944459539 g
- Saturated Fat 8.18602444857476 g
- Serving Size 1 1 Serving (47g)
- Sodium 186.984444491024 mg
- Sugar 1.03978332967369 g
- Trans Fat 0.900813889347191 g
- Calories 151 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
As a busy housewife, I'm always looking for quick and easy recipes that the whole family will enjoy. This Corn Casserole I Recipe is a lifesaver! With just a few simple ingredients, I can whip up a delicious and satisfying dish that everyone loves.
The best part about this recipe is that it's so versatile. I can add or remove ingredients to suit my family's tastes. For example, if my kids are feeling adventurous, I'll add some diced jalapenos to the mix. And if I'm feeling fancy, I'll top it with a dollop of sour cream and some fresh chives. No matter how I serve it, this Corn Casserole I Recipe is always a hit.
