Corn And Onion Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Casseroles, Inns, Side dishes | 9 | Servings |
INGREDIENTS
| 1 | T | Margarine |
| 1 | Onion, sliced | |
| 1 | c | Sour cream |
| 1/4 | t | Salt |
| 1/2 | T | Parsley, finely chopped |
| 1/2 | c | Cheddar cheese, shredded |
| 1 1/2 | c | Corn muffin mix, Jiffy 8 |
| 1/2 oz. box | ||
| 1 | Egg, well-beaten | |
| 1/3 | c | Milk |
| 16 | oz | Creamed corn, canned |
| 2 | Hot sauce | |
| 1 | c | Cheddar cheese, shredded |
INSTRUCTIONS
Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes NOTES : Tastes just as good cold as it does warm. Yum! Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland <oselands@countrygourmet.com> on Jul 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 118
Total Fat: 13.5g
Cholesterol: 55mg
Sodium: 255.9mg
Potassium: 141.8mg
Carbohydrates: 11.2g
Fiber: 1.3g
Sugar: 2.8g
Protein: 7.1g