Corn Casserole II

Corn Casserole II

128
NANCED35 5

"This is an easy recipe which I love every time I make it. Good HOT or COLD!"

Ingredients

1 h {{adjustedServings}} servings 852 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 852 kcal
  • 43%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
  2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
  3. Bake in a preheated oven for 30 minutes or until lightly brown.
  4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
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Reviews

128
  1. 161 Ratings

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I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 ...

I love this side dish, it's cheap, easy and reheats beautifully. I don't use canned niblet corn, I just fill the empty creamed corn can with frozen corn and use that instead. I'd consider the ...

I haven't made this yet, but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this?