"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

The BEST Corn Casserole Recipe

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

Contributor:  
Contributor:  
Aubrey Hassenger

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 Medium onion-chopped
1 box Jiffy Corn bread mix
1 egg
1/3 C. milk
mini can of creamed corn
1 can corn-drained
1 16 oz. container of sour cream
2 cups shredded cheddar cheese

Directions:
Directions:
Saute onion in butter, set aside. Combine Jiffy mix, egg, milk and both cans corn. Add onions to the mixture. Put in 9X13 pan. Gently spread sour cram over top then cover with the cheese. Bake at 375 F. 30-35 minutes. I always check the middle to make sure it is set, may take a bit longer.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This dish is taken to Mom and Dad's every year for Thanksgiving!

 

 

 

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