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Corn Casserole Recipe

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

Contributor:  
Contributor:  
Ruth Randall
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/4-oz.) can whole kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 (8-oz.) package corn muffin mix (recommended: Jiffy)
1 c. sour cream
1/2 c. (1 stick) butter, melted
1 to 1 1/2 c. shredded Cheddar

Directions:
Directions:
Preheat oven to 350 F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Personal Notes:
Personal Notes:
Very Easy and GREAT for holiday meals!

An alternative recipe for corn casserole was contributed by Espanola Hopkins.

 

 

 

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