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| JIFFY CORN CASSEROLE | |
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1 (15 oz.) can whole kernel yellow corn, undrained 1 (15 oz.) can cream style yellow corn 1 (8 oz.) carton dairy sour cream 2 eggs, beaten 1 (8 1/2 oz.) box Jiffy corn muffin mix 1/2 cup (1 stick) butter, melted Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes. Submitted by: CM | |
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recipe reviews #189702
Elizabeth Sly (Georgia) says:
Sounds like a good recipe that I could make to share around my table in the dining hall where I live. But I also might want to freeze it in single portions. Would that be alright but would it ruin the texture of the casserole?
#190873
Stanita (Kentucky) says:
This is the BEST casserole ever. My friends ask me to bring this dish every year and many ask for the recipe! I only added 1/4 teaspoon of salt when combining the other ingredients :)
#191116
Boots (Tennessee) says:
I didn't see directions on this. But you have to drain the kernel corn or it will be a mess.
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