Corn Casserole
From carmenbigred 14 years ago
- 40 minutes to make
- Serves 1012
A Twist on the "Traditional" Cornbread Stuffing made without the giblets, which my son hates. So this is what I came up with that my whole family loves and enjoys!
Ingredients
- 1c. chopped sweet onion shopping list
- 1c. chopped celery shopping list
- 1c. chopped baby carrots shopping list
- 4tbs. butter shopping list
- 1-28oz. can any type greens with season; well drained, or shopping list
- 2c. any type fresh cooked greens shopping list
- 1-15oz. can diced petite tomatoes; well drained shopping list
- 2-15oz. can sweet creamed corn shopping list
- 2 boxes. Jiffy cornbread mix shopping list
- 4 large eggs; well beaten shopping list
- 3c. Kraft shredded cheese; for vegetable mixture shopping list
- 2c. Kraft shredded cheese; for baking on top shopping list
- 1tsp. white pepper shopping list
How to make it
- In skillet saut'e 1st three ingredients in melted butter til tender not over cooking. Add drained greens and tomatoes cook on low. In a mixing bowl add the cornbread mix, creamed corn, beaten eggs stir together mixing well then add warm vegetables and 3c. cheese. Pour mixture into well sprayed ceep casserole dish.
- Bake 400 degrees; for 35 min. Then spread 2c. cheese evenly over top of casserole bake an additional 5 min.
- ENJOY!
- Will have a picture available soon!
People Who Like This Dish 2
- hungrybear Miner, MO
- minitindel THE HEART OF THE WINE COUNTRY, CA
- carmenbigred Columbia, SC
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The Rating
Reviewed by 2 people-
Good
hungrybear
in Miner loved it
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oh yeah i make these every year alot of differnt ways to make these i have one too on mine i love them all its wonderful thank u
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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