Corn Casserole I Tasty Recipes

Wednesday, October 3, 2018

Corn Casserole I

"This is the best corn casserole I've ever made. I understand you may love it too! It tastes greater like a souffle than some thing else!"

Ingredients :

2 eggs, beaten
1 (15 ounce) can cream-fashion corn
1 (eight ounce) field sour cream
1/four cup butter, melted
1 (15.25 ounce) can complete kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (eight.Five ounce) package dry corn muffin mix

Instructions :

Prep : 15M	Cook : 9M	Ready in : 1H30M

Preheat oven to 350 degrees F (one hundred seventy five ranges C). Grease a 2 quart casserole dish.
In a large blending bowl, integrate eggs, cream style corn, bitter cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir inside the corn muffin blend till simply moistened.
Bake in a preheated 350 ranges F (one hundred seventy five levels C) oven for seventy five mins; or until an inserted knife comes out easy and the pinnacle is golden. Let stand five minutes before serving.

Notes :

Try using a Reynolds® sluggish cooker liner to your gradual cooker for less difficult cleanup.

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