Corn Casserole I Recipe

Recipesfull introduces to you: Popular Recipes. (Corn Casserole I Recipe). 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!

Brief

Prep 15 mins

Cook: 1hr15 mins

Total: 1hr30 mins

Servings: 9

Yield: 8 to 10 servings

Corn Casserole I Recipe

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

Side Dish

Directions

Step 1

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

Step 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.

Step 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.

Nutritional Information

Corn Casserole I Recipe

Servings Per Recipe:9

Calories: 378.2

% Daily Value *

Protein: 11.5g 23%

Carbohydrates: 39.3g 13%

Dietary Fiber: 2g 8%

Sugars: 7.1g

Fat: 21.1g 32%

Saturated Fat: 11.5g 58%

Cholesterol: 92.2mg 31%

Vitamin A Iu: 774IU 16%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 8%

Vitamin C: 11.9mg 20%

Folate: 71.8mcg 18%

Calcium: 240mg 24%

Iron: 1.6mg 9%

Magnesium: 28.2mg 10%

Potassium: 244.2mg 7%

Sodium: 1046.7mg 42%

Thiamin: 0.1mg 6%

Calories From Fat: 189.8

*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.