Julie's Corn Casserole

Julia Miller

By
@JewlesfromJules

This is a family favorite. I usually cook with both of these variations.
For Tex-Mex variation, add cup or two of salsa or picante sauce. Heat flavor to your desire (mild, hot).
For a better top crust, add 1-2cups French’s Fried Onions to the top and then the cheese. (Husband’s favorite version)


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

50 Min

Ingredients

1 can(s)
corn, canned, drained
1 can(s)
corn, cream-style
1 box
corn muffin mix, 8 oz size
1 c
sour cream
1 stick
butter, melted
2 c
cheddar cheese, shredded
1 1/2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
In a large bowl, stir together both cans of corn, corn muffin mix, sour cream, 2 cups cheese, and melted butter.
3
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
4
Remove from oven and top with remaining cheese. Return to oven for 5 to 10 minutes, or until cheese is melted.
5
Let stand for at least 5 minutes and then serve warm.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy