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Corn Casserole for Potlucks

Jeff Harrell

"I get compliments whenever I bring this to potlucks."
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1 h servings 230 cals
Original recipe yields 12 servings (2 5x7 casseroles)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
  2. Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
  3. Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.


  • Cook's Note:
  • If you want to cheat. use a can of whole kernel corn mixed with red and green bell peppers (such as Green Giant® Mexicorn®) instead of whole kernel and you got green and red pepper already. Though I find this to be rather skimpy on the peppers.

Nutrition Facts

Per Serving: 230 calories; 15.3 g fat; 18.1 g carbohydrates; 7.7 g protein; 71 mg cholesterol; 445 mg sodium. Full nutrition

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I wasn't impressed by this. It wasn't bad, but wasn't fantastic it was just okay. Maybe the type of cheese used would make some difference? I used mild cheddar cheese. I used red bell pepper lat...