Corn Casserole I

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Most Helpful Positive Review

Sep 03, 2007

I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned out great...will make again.

—theloveofcookin

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Most Helpful Critical Review

Nov 29, 2010

I personally didn't care at all for this recipe. I've never had corn casserole before so maybe I'm just not a corn casserole fan in general.

—mbournazian

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309 Ratings

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Nov 25, 2004

Updated 11/25/04: Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be the hit of our Thanksgiving dinner today.

—hecate1

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Nov 27, 2006

I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. i used only 1/2 box of the corn muffin mix which made it perfect! last year i used 1 box and it turn out to be corn bread instead of casserole =P i used 3 eggs instead of 2 and less butter. i took someone advice and added some mayo, not sure how much it affected the recipe but it was very moist! i guess if you add a little more sour cream it'll do the trick too = ) i didn't add any onions or chillies but next time i'll probably add some mix veggies (frozen package) to give it some more color... when it's almost done in the oven i added more cheese on top to make it a little crispy and cheesy because when you add the cheese in the begining it just sinks in w/ the mixture. more the cheese the better!!! i'll def. make it next time!!!

—melmelmeow

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Dec 08, 2005

I absolutely love this dish! Even my pickiest friends enjoyed it. I used hot diced chiles instead of the mild, and also have tried it with half cheddar and half pepper jack cheeses. I think leaving it in the oven an extra 10-15 minutes makes the casserole texture more firm, not too mushy. If you prefer a drier casserole, I recommend baking it in a wider dish.

—Shannon D

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Nov 30, 2006

I made this to go with the slow cooker taco soup! I didn't have enough sour cream so I used 8 oz. cream cheese instead and it was fantastic. I also sauteed the onions with that butter and my guests loved it! Thanks for sharing such a great recipe.

—STACINET

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Jan 20, 2004

This was really good and my family liked it. I cooked it longer than the recipe said to get the golden brown top. I made the mistake of eating it straight out of the oven. I would wait 15-20 minutes before serving to let it build up its texture because it will taste much better that way.

—SMITHCN

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Sep 05, 2003

This casserole was very good, but we all agreed the chilies got to be too much. Next time I will make it without the chilies for a sweeter corn casserole.

—JEANINE K

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Nutrition

Calories
378 kcal
19%

Carbohydrates
39.3 g
13%

Cholesterol
92 mg
31%

Fat
21.1 g
32%

Fiber
2 g
8%

Protein
11.5 g
23%

Sodium
1047 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Casserole I

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 378
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 32 %
Saturated Fat 11.5g 58 %
Cholesterol 92mg 31 %
Sodium 1047mg 42 %
** Potassium 244mg 7 %
Total Carbohydrates 39.3g 13 %
Dietary Fiber 2g 8 %
Protein 11.5g 23 %
Sugars 7.1g
Vitamin A 15 %
Vitamin C 20 %
Calcium 30 %
Iron 16 %
** Thiamin 6 %
** Niacin 20 %
** Vitamin B6 8 %
** Magnesium 10 %
Folate 40 %

* 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.