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Corn & Onion Casserole

Kraft Memeber Recipe
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Makes: 6 servings - one cup Total Time: 1 hr
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 1 cup Kraft Sharp Cheddar Cheese, divided
  • 1 sweet Spanish onion – use more or one huge onion
  • 1/4 cup butter
  • 1 1/2 cups corn muffin mix - one box
  • 1 egg, beaten
  • 1/3 cup milk
  • 1 cup cream style corn or one 14.5 oz can
  • 3 drops Tabasco sauce
  • 1 cup sour cream
  • 1/4 tsp. dill weed - or a little more to suit taste
  • 1/4 tsp. salt
make it
Grate 1 cup of Kraft Sharp Cheddar Cheese and set aside. On stove top in large skillet, sauté onion in butter and set aside.

Combine the following and pour in buttered casserole dish: corn muffin mix, egg, milk, cream style corn, and Tabasco sauce.

To sautéed onions add: sour cream, dill weed, salt, and 1/2 of the grated cheese. Pour this mixture on top of corn mix in the buttered dish.

Bake uncovered at 425 degrees F for 25 to 30 minutes. Add remaining cheddar cheese to melt just before taking out of oven.
Notes
Recipe for 8 inch square dish or 2.5 quart round. Double recipe for big casserole dish

This recipe has been in our family for over 30 years. Of all my recipes this is by far my absolute favorite. I am sending this to you because I so appreciate your website and want to share this wonderful recipe with everyone. Thank you from the bottom of my heart.
Linda Donaldson
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