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

Mexican Corn Casserole Recipe

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This recipe for Mexican Corn Casserole is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans whole kernel corn, drained
½ lb. Velveeta cheese
Pimento, red pepper, or sliced black olives optional
4 tbsp. butter
1 tbsp. sugar
2 tbsp. or less of flour
Directions:
Directions:
Mix all ingredients. Bake at 350 for about 40 minutes.
I always use my frozen corn that has been frozen with whipping cream and butter. Boil corn for about 8 minutes. Boil in small amount of water - do not drain. Then add the flour, cheese, black olives, salt, and pepper. I do not add the sugar with my frozen corn, and I don't add butter. The corn is sweet enough and has the butter in it.
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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