Hondo Corn Casserole
Yield
4 servingsPrep
10 minCook
60 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
creamed corn
|
|
| 1 | can |
corn kernels, canned
|
|
| 1 | cup |
cheddar cheese
grated |
|
| 1 | cup |
crackers
crushed |
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
eggs
|
|
| 3 | tablespoons |
sugar
|
|
| ⅔ | cup |
milk
|
|
| ¼ | pound |
margarine
|
|
| 1 | x |
salt
and pepper, to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
creamed corn
|
|
| 1 | can |
corn kernels, canned
|
|
| 237 | ml |
cheddar cheese
grated |
|
| 237 | ml |
crackers
crushed |
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
eggs
|
|
| 45 | ml |
sugar
|
|
| 158 | ml |
milk
|
|
| 113.4 | g |
margarine
|
|
| 1 | x |
salt
and pepper, to taste |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
Mix all ingredients in large bowl.
Bake in a 3 quart baking dish for 50 to 60 min.
