Corn Casserole II

Corn Casserole II

130
Nancy Drummond Ransom 6

"This is an easy recipe which I love every time I make it. Good HOT or COLD!"
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Ingredients

1 h servings 852 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 852 kcal
  • 43%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
  2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
  3. Bake in a preheated oven for 30 minutes or until lightly brown.
  4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Reviews

130
  1. 163 Ratings

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Most helpful positive review

I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 ...

Most helpful critical review

I haven't made this yet, but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this?

I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 ...

I love this side dish, it's cheap, easy and reheats beautifully. I don't use canned niblet corn, I just fill the empty creamed corn can with frozen corn and use that instead. I'd consider the ...

I haven't made this yet, but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this?

This corn cassrole reminded me of scalloped corn my grandmother made when I was younger! It was wonderful! I almost couldn't get enough during dinner and my husband ate all of the leftovers th...

This is a really good recipe, this is the 2nd time I've made this recipe, I had never had corn casserole until one night I said I was tired of having just "plain old" vegetables, so I searched a...

This is the first dish to disappear at the Thanksgiving and Christmas table. A family favorite we make every holiday - the kids will eat this up! I use sharp cheddar, light sour cream, & only ...

YUMMO "ND"!!!! Didn't have any cheese in the house and I only used one stick of butter. Trust me, no need to add the extra calories and fat because this was absolutely fabulous!! Also used lite ...

I have been making the recipe for a few years now. My husband's family loves it and always requests that I bring it to family dinners. Pretty much the only thing I change is that I add a coupl...

This was the first time I've had corn casserole and I thought it was very good. I added a dash of salt and a tablespoon of sugar and mixed a third cup of the cheese into the corn mixture and to...