CORN CASSEROLE

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:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. 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.
3. Prepare Baking Dish: Spread the mixture evenly in a greased 9×13 inch baking pan.
4. Bake: Bake in the preheated oven for 50 to 60 minutes.
5. Add Cheese: Top the casserole with shredded Cheddar cheese during the last 10 minutes of baking.
6. 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:

Side Dish

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

You may also like: