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Friday, August 07 2015

This classic side dish is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.

2    cups   corn kernels, fresh or frozen
1    14 3/4ounce can  creamed corn
1    8 ounce container  French onion sour cream dip
1      egg, lightly beaten
1    8 1/2ounce box  corn muffin mix
1/4   cup   (1/2 stick) butter or margarine, melted
1    4 ounce jar  sliced sweet red pimientos, drained and chopped
1/4   teaspoon   ground red pepper
3/4   teaspoon   salt
1/4   teaspoon   black pepper
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.

Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email

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