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Corn & Onion Casserole
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Corn & Onion Casserole

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Grate 1 cup of Kraft Sharp Cheddar Cheese and set aside. On stove top in large skillet, sauté onion in butter and set aside.
2
Combine the following and pour in buttered casserole dish: corn muffin mix, egg, milk, cream style corn, and Tabasco sauce.
3
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.
4
Bake uncovered at 425 degrees F for 25 to 30 minutes. Add remaining cheddar cheese to melt just before taking out of oven.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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