Hoosier Corn Casserole Recipe

3.5 5 7
Hoosier Corn Casserole Recipe
Hoosier Corn Casserole Recipe photo by Taste of Home
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Hoosier Corn Casserole Recipe

Read Reviews
3.5 5 7
Publisher Photo
This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.—Joyce Manier, Beech Grove, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 medium green pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon fresh minced chives
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 2 tablespoons bacon bits
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups frozen corn, thawed
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 2 medium tomatoes, seeded and chopped

Directions

In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean. Yield: 8 servings.
Originally published as Hoosier Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p139

Nutritional Facts

3/4 cup: 261 calories, 14g fat (8g saturated fat), 121mg cholesterol, 364mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 11g protein.

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  • 1 medium green pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon fresh minced chives
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 2 tablespoons bacon bits
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups frozen corn, thawed
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 2 medium tomatoes, seeded and chopped
  1. In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
  2. In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
  3. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean. Yield: 8 servings.
Originally published as Hoosier Corn Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p139

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best of home cooks User ID: 5361390 243727
Reviewed Feb. 13, 2016

"Was very good, I made a few changes to mine. Used pimentos instead of tomatoes, needed more salt for our taste."

MY REVIEW
nekowaif User ID: 6996509 228729
Reviewed Jun. 29, 2015

"Needed a recipe to use up a lot of corn and decided to give this a try. The herbs blended nicely, not too much prep work. I liked it a lot!"

MY REVIEW
seekere User ID: 5180847 106846
Reviewed Jul. 21, 2014

"Very good!!"

MY REVIEW
chinadoll2008 User ID: 1574460 117562
Reviewed Feb. 6, 2014

"We did not care for this. Too much cheese & the green pepper taste took over. It was an awful lot of prep work too."

MY REVIEW
Soul Ms Mary User ID: 7048520 211548
Reviewed Jan. 17, 2014

"Very good"

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