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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
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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Reviewed on Nov. 27, 2009 by karen1965B
It was good, but I would remove the peppers and add sugar for a sweeter taste.
Reviewed on Nov. 12, 2009 by angelasandoval
Tasted fine but has a very "grainy" texture that we didn't care for. Rather than make this again, will probably play w/ adding green chilies & cheese to my heirloom corn casserole recipe.
Reviewed on Mar. 07, 2008 by keverwann
I sauted a chicken breast, 1/4 cup onion, and some left over green cabbage with some minced garlic. These I added to the corn mixture and baked. It took twice the listed bake time, but I think that might be because my pan might not have been "shallow." I also only used 1/2 of the butter and 1/2 the cheese called for and it still worked nicely.
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