Corn Casserole I

4.7
(436)

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

42
42
42
42
Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
Servings:
9
Yield:
8 to 10 servings

Ingredients

  • 2 eggs, beaten

  • 1 (15 ounce) can cream-style corn

  • 1 (8 ounce) container sour cream

  • ¼ cup butter, melted

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 ½ cups shredded Cheddar cheese

  • ½ cup chopped onion

  • 1 (4 ounce) can diced green chilies, drained

  • 1 (8.5 ounce) package dry corn muffin mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

378 Calories
21g Fat
39g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 378
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 58%
Cholesterol 92mg 31%
Sodium 1047mg 46%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 12g
Vitamin C 12mg 60%
Calcium 240mg 18%
Iron 2mg 9%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love