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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from Our Family & Friends Cookbook 2020, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rachael Ray


2 eggs, beaten
1 (15 oz.) can cream-style corn
1 (8 oz.) container sour cream
1/4 c. melted butter
1 (15.25 oz.) can whole kernel corn, drained
1 1/2 c. shredded cheddar
1/2 c. chopped onion
1 (4 oz.) can diced green chilies, drained
1 (8.5 oz.) package dry corn muffin mix

1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
2. 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.
3. Bake in preheated oven for 75 minutes or until an inserted knife comes out clean and the top is golden.




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