Corn Casserole IV

This is a great recipe! Absolutely delicious! Perfect side dish for Thanksgiving or Christmas dinner.


8 to 10 servings


2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter or margarine, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix


Preheat oven to 350°F (177°C). Grease a 2-quart casserole dish.

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.

Bake in a preheated oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes

Nutritional Information

Amount Per Serving: Calories: 378; Total Fat: 21.1 g; Cholesterol: 92 mg; Sodium: 1047 mg; Total Carbs: 39.3 g (Dietary Fiber: 2 g); Protein: 11.5 g

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