"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Three Corn Casserole Recipe

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

Contributor:  
Contributor:  
Mary Ann Kozel
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter or margarine, melted,
1 cup sour cream,
2 eggs,
1/2 tsp. salt,
1/4 tsp. black pepper,
1 (8.5 oz.) pkg. corn muffin mix,
1 can cream style corn,
1 can whole kernel corn or 2 cups frozen corn,
1 cup shredded cheese

Directions:
Directions:
Mix together margarine, sour cream, eggs, salt, pepper and muffin mix in a large bowl. Add cream style and whole kernel corn and cheese and mix just to combine. Pour mixture into a lightly greased 9 x 9 baking dish or a shallow 2 qt. casserole. Bake at 350 degrees for 45 minutes until light brown or until tested done with a tooth pick. Let stand to set for 5 - 10 minutes before serving

Number Of Servings:
Number Of Servings:
8

 

 

 

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