CORN CASSEROLE RECIPE:
Ingredients:
- 1 stick margarine, melted
- 1 (8 1/2 oz.) box Jiffy corn muffin mix
- 1/3 cup milk
- 1 egg
- 1 large can (15 1/4 oz.) whole kernel corn (undrained)
- 1 large can (15 1/4 oz.) cream style corn
- 1 (10 oz.) can broccoli cheese soup
- 1 cup shredded Cheddar cheese
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine the melted margarine, Jiffy corn muffin mix, milk, egg, whole kernel corn, cream style corn, and broccoli cheese soup. Mix thoroughly.
- Prepare Baking Dish: Spread the mixture evenly in a greased 9×13 inch baking pan.
- Bake: Bake in the preheated oven for 50 to 60 minutes.
- Add Cheese: Top the casserole with shredded Cheddar cheese during the last 10 minutes of baking.
- Serve: Allow the casserole to cool slightly before serving. Enjoy!
Summary:
This Corn Casserole recipe by Joan Perotti is a hearty and flavorful dish perfect for any occasion. The combination of Jiffy corn muffin mix, corn, and broccoli cheese soup creates a rich and comforting side dish, topped with gooey cheddar cheese for extra deliciousness.
Category:
Serving Size:
Serves 10
Estimated Calorie Count:
- Margarine: 810 calories
- Jiffy Corn Muffin Mix: 900 calories
- Milk: 55 calories
- Egg: 70 calories
- Whole Kernel Corn: 210 calories
- Cream Style Corn: 210 calories
- Broccoli Cheese Soup: 250 calories
- Cheddar Cheese: 400 calories
Total Calories:
2905 calories for the entire dish
Calories per Serving:
Approximately 290 calories per serving
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