Corn Casserole II

Corn Casserole II

119 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
NANCED35
Recipe by  NANCED35

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (119)

Rate This Recipe
Diane Lynn
94

Diane Lynn

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 cup, I really didn't measure, I baked it in a buttered 9x13 cake pan for 40 to 45 minutes, I needed the oven for the rest of the dinner so I took it out about 2 hours, maybe even longer, before we ate and just set it on the counter the warm temperature was perfect so I love the fact that I was able to use the oven for other dishes and it also free up my time since I was busy preparing a large meal. It was a winner and since I try so many new recipes the family asked me to keep this one as a regular, it pleased every palate.

Jason
82

Jason

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 addition of some scallions to the mix to add color. And I swear by Jiffy corn bread mix for this recipe. I don't use the egg called for in this recipe. A suggestion to make life easier: I've found this casserole to be a great make ahead option to be microwaved before serving.

Monroecheesehead
56

Monroecheesehead

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?

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 852 cal
  • 43%
  • Fat
  • 52.5 g
  • 81%
  • Carbs
  • 81.7 g
  • 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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Awesome and Easy Creamy Corn Casserole

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