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Corn & Onion Casserole

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Submitted by Cynthia

YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

1 15
TABLESPOON ML MARGARINE
1 1
LARGE LARGE ONIONS
sliced
1 237
CUP ML SOUR CREAM
¼ 1.3
TEASPOON ML SALT
½ 7.5
TABLESPOON ML PARSLEY LEAVES
finely chopped
½ 118
CUP ML CHEDDAR CHEESE
shredded
1 ½ 355
CUPS ML CORN MUFFIN MIX *
1 1
EACH EACH EGGS
well-beaten
79
CUP ML MILK
16 462.4
OUNCES ML/G CREAMED CORN
canned
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 451 62% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 869mg 36%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 34g
Vitamin A 23% Vitamin C 16%
Calcium 42% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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