Publisher Photo
Publisher Photo
With just five ingredients, this zesty casserole can be assembled in no time.—Linda Jensen, Lone Rock, Iowa
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 3 large eggs, lightly beaten
  • 2 packages (16 ounces each) frozen shoepeg corn, thawed
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jar (2 ounces) pimientos, drained

Directions

In a large bowl, combine the eggs, corn, cheeses and pimientos. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 10-12 servings.
Originally published as Cheesy Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p127

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  • 3 large eggs, lightly beaten
  • 2 packages (16 ounces each) frozen shoepeg corn, thawed
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 jar (2 ounces) pimientos, drained
  1. In a large bowl, combine the eggs, corn, cheeses and pimientos. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 10-12 servings.
Originally published as Cheesy Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p127

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