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Corn Casserole for Potlucks

Corn Casserole for Potlucks

Jeff Harrell

"I get compliments whenever I bring this to potlucks."
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Ingredients

1 h servings 230 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 445 mg
  • 18%

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). Grease two 5x7-inch casserole dishes.
  2. Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
  3. Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

Footnotes

  • Cook's Note:
  • If you want to cheat. use a can of whole kernel corn mixed with red and green bell peppers (such as Green Giant® Mexicorn®) instead of whole kernel and you got green and red pepper already. Though I find this to be rather skimpy on the peppers.

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Reviews

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I wasn't impressed by this. It wasn't bad, but wasn't fantastic it was just okay. Maybe the type of cheese used would make some difference? I used mild cheddar cheese. I used red bell pepper lat...

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