Cheesy Corn Casserole Recipe

Cheesy Corn Casserole Recipe photo by Taste of Home

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I've had this recipe for years, and my family still asks for it all the time. Our son, who is not a big vegetable eater, says it's one of his favorites.—Joan Hallford, North Richland Hills, Texas

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Cheesy Corn Casserole Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6 Servings

10 45 55

Ingredients

3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 cup cornmeal
1/2 cup butter, melted
1 can (8-1/4 ounces) cream-style corn
1 can (7 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 cup cubed Monterey Jack cheese
1 cup cubed cheddar cheese
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Directions

In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish.
Bake, uncovered, at 350° for 45-55 minutes or until a knife insert near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 524 calories, 39 g fat (23 g saturated fat), 220 mg cholesterol, 953 mg sodium, 24 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Cheesy Corn Casserole in Casserole Cookbook , p210

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Cheesy Corn Casserole

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Reviewed on Jan. 25, 2013 by gkalsch

Found this recipe and my family loves it. Also took it to Church socials and people ask for the recipe. Easy and good.

Reviewed on Jul. 12, 2012 by pinkdecember25

I used 8oz cubed velveeta cheese instead of the cheddar and added 1 small jar of pimentos (drained). This was so good! My entire family loved it! I have already added it to my recipie box!

Reviewed on Apr. 30, 2012 by KeesaRose

My family love this dish!!