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Cheesy Corn Casserole
Ingredients:
3 eggs, beaten
1 c. sour cream
1/2 c. cornmeal
1/2 c. butter, melted
1 can (8 3/4 oz.) cream-style corn
1 can (7 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies
1 c. cubed Monterey Jack cheese
1 c. cubed cheddar cheese
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
3 eggs, beaten
1 c. sour cream
1/2 c. cornmeal
1/2 c. butter, melted
1 can (8 3/4 oz.) cream-style corn
1 can (7 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies
1 c. cubed Monterey Jack cheese
1 c. cubed cheddar cheese
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
Directions:
In a bowl, combine all ingredients; mix well. Transfer to a greased shallow 2 qt. baking dish. Bake, uncovered, at 350 f0r 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving.
Makes 6 Servings
In a bowl, combine all ingredients; mix well. Transfer to a greased shallow 2 qt. baking dish. Bake, uncovered, at 350 f0r 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving.
Makes 6 Servings
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