Corn & Onion Casserole
Yield
servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 1 | large |
onions
sliced |
|
| 1 | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | tablespoon |
parsley leaves
finely chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 ½ | cups |
corn muffin mix
|
* |
| 1 | each |
eggs
well-beaten |
|
| ⅓ | cup |
milk
|
|
| 16 | ounces |
creamed corn
canned |
|
| 2 |
red hot pepper sauce
|
*
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 1 | large |
onions
sliced |
|
| 237 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
parsley leaves
finely chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 355 | ml |
corn muffin mix
|
* |
| 1 | each |
eggs
well-beaten |
|
| 79 | ml |
milk
|
|
| 462.4 | ml/g |
creamed corn
canned |
|
| 2 |
red hot pepper sauce
|
*
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Melt the margarine in a skillet and sauté the onions until tender.
In a bowl combine the sour cream, salt, parsley and ½ cup cheese.
Combine and add to the onion mixture and set aside.
Combine the muffin mix, egg, milk, corn and hot sauce and mix well.
Spread in a greased 9 x 9 inch pan.
Cover with the sour cream mixture.
Top with the remaining cheese.
Bake in a 425 degrees F oven for 25 to 30 minutes.
