Jiffy Corn Casserole
Source of Recipe
Mary Ellen
List of Ingredients
Jiffy Corn Casserole
½ onion, peeled and chopped
½ bell pepper, seeded and chopped
1 tablespoon cooking oil
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can creamed corn
2 eggs, lightly beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Shredded cheese of your choice
Recipe
Preheat oven to 350 F. Sauté onion and bell pepper in the oil until onion is just translucent.
Combine the sautéed vegetables and all remaining ingredients, except the cheese. Pour into a greased casserole dish or baking pan. Sprinkle cheese on top. Bake for 30 to 45 minutes, or until casserole is heated through and cheese is browned. Makes 8 to 10 servings.
PER SERVING: Cal 330 (53% fat) Fat 20 g (10 g sat) Fiber 1 g Chol 91 mg Sodium 531 mg Carb 32 g Calcium 109 mg
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