Corn & Onion Casserole

Sue Lally


This recipe is from a Country Inn and Bed & Breakfast cookbook I have. It is absolutely WONDERFUL, and is not your usual corn casserole. It is great served along with fried chicken, or...if you like it as much as I do...all by itself! I am asked for the recipe each time I make it, so I know it's not just me!


★★★★★ 1 vote

15 Min
25 Min


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  • 2 Tbsp
    butter or margarine
  • 1 large
    onion, sliced
  • 1 c
    sour cream
  • 1/4 tsp
  • 1 Tbsp
    finely chopped parsley
  • 1/2 c
    cheddar cheese
  • 1 box
    jiffy corn muffin mix
  • 1
    egg, well beaten
  • 1/3 c
  • 1 can(s)
    creamed corn (15-16 oz)
  • 2
    drops hot sauce
  • 3/4 c
    cheddar cheese

How to Make Corn & Onion Casserole


  1. Melt the butter or margarine in a skillet and saute' the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Add the sauteed onions to the sour cream mixture, stir, and set aside.
  2. Combine the muffin mix, egg, milk, corn, and hot sauce and mix well. Spread in a greased 9x9-inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes.

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About Corn & Onion Casserole

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

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