Corn Casserole II Recipe

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Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Corn Casserole II Recipe

Ingredients

1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

2 eggs

1 cup sour cream

1 (8.5 ounce) package dry corn bread mix

½ cup butter

melted

1 cup shredded Cheddar cheese

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.

Step 2

In a mixing bowl combine cream corn niblet corn eggs sour cream muffin mix and butter. Pour into prepared casserole dish.

Step 3

Bake in a preheated oven for 30 minutes or until lightly brown.

Step 4

Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutritional Information

Corn Casserole II Recipe

Servings Per Recipe:4

Calories: 851.8

% Daily Value *

Protein: 19.1g 38%

Carbohydrates: 81.7g 26%

Dietary Fiber: 4.1g 17%

Sugars: 17.3g

Fat: 52.5g 81%

Saturated Fat: 30.3g 152%

Cholesterol: 222mg 74%

Vitamin A Iu: 1600.4IU 32%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.1mg 9%

Vitamin C: 8.4mg 14%

Folate: 77.5mcg 19%

Calcium: 406.6mg 41%

Iron: 2.5mg 14%

Magnesium: 37.8mg 14%

Potassium: 310.3mg 9%

Sodium: 1140.4mg 46%

Thiamin: 0.1mg 8%

Calories From Fat: 472.9

*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.