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Baked Corn Casserole Recipe

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This recipe for Baked Corn Casserole, by , is from HealthPartners Central Lab Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Bergmann
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-15 oz. can cream style corn
1-15 oz. can whole kernel corn, undrained
1- 8 oz. carton sour cream
1 large egg, slightly beaten
1/2 c. (1 stick) butter, melted
1- 8 oz. pkg. Jiffy corn muffin mix
1/4 c. chopped onion
white pepper to taste, if desired

Directions:
Directions:
Combine all ingredients, add muffin mix last. Pour into buttered 9 x 13 in. casserole pan. Bake at 350 until set and light golden brown, 45-60 minutes.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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