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Cheesy Corn Casserole

 Cheesy Corn Casserole
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
6 ServingsPrep: 10 min. Bake: 45 min.

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.