Corn Casserole
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| Recipe Rating: | |
| Categories: | Vegetables, Quick & Easy, Side Casseroles |
| Collections: | Thanksgiving Table, Member's Choice |
| Serves: | 8-10 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 can(s) | whole kernel corn, drained (15-1/4 oz) |
| 1 can(s) | cream style corn (14-3/4 oz) |
| 1 pkg | jiffy corn muffin mix (8 oz) |
| 1 c | sour cream |
| 1 stick | butter, melted |
| 1-1/2 c | shredded cheddar cheese |
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Directions
Preheat oven to 350.In a large bowl, stir together the 2 cans of corn, Jiffy, sour cream, and melted butter.Pour into a 9x13 casserole dish (I usually use the largest corningware dish I have).Bake for 45 minutes or until golden brown.Remove from the oven and top with Cheddar. Return to the oven for 5-10 minutes or until cheese is melted.Let stand for at least 5 minutes and then serve warm.



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