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| BEST EVER CORN CASSEROLE | |
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1 15 oz. can corn, drained 1 15 oz. can cream style corn 1 (8 oz.) carton sour cream 1 egg 1 pkg. (8.5 oz.) Jiffy corn muffin mix 1 onion, chopped salt pepper dried parsley Combine all ingredients and stir together. Use salt, pepper and parsley, to taste. Bake in a greased 8 x 8 inch casserole dish in a preheated 350°F oven for 45 minutes. Makes about 10 servings. | |
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recipe reviews #116790
Tim Graham (Texas) says:
The name says it all.... Could not believe how easy this this dish was to make. Incredibly tasty, extremely moist and it just absolutely vanished at our Wednesday Night Dinner at church that we have every week.
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