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Corn & Onion Casserole
Corn & Onion Casserole

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.
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