Corn Casserole by Susan Drees

INGREDIENTS
  • 1 (15.25 oz) can corn, drained
  • 1 (14.75 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream (can use light)
  • 6 tablespoons salted butter, melted
  • 1 to 1 1/2 cups shredded sharp cheddar cheese
PREPARATION
  1. Preheat oven to 350°F.
  2. Grease a 2-quart casserole dish.
  3. In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese. Pour into casserole dish.
  4. Bake, uncovered, 1 hour and 10 minutes, or until set in middle and toothpick inserted in center comes out clean.
  5. Let stand 5 minutes before serving.
See also  Chicken Parmesan

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