Egg-Free Sweet Corn Casserole

Egg-Free Sweet Corn Casserole

4LEENER

"A side dish so good, there will never be leftovers. Egg-less for those of us with egg allergies."
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Ingredients

55 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

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

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
  3. Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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A little too corny.

Mixed in a chopped jalapeño pepper. Baked 45 mins. Topped w/ 1.5 cups of cheese. Baked approximately another 10 mins.

I've made this for years but one difference adding a cup of grated cheese very good

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