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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 large sweet Spanish onion
1/4 cup butter
1 box (1 1/2 cups) corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup or 1 can (14.5 oz.) cream style corn
4 drops Tabasco sauce
1 cup Breakstone Sour Cream
1/4 tsp dill weed - or a little more to suit taste
1/4 tsp salt
1 cup Kraft Sharp Cheddar Cheese, divided
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Let's Make It
1
Sauté onion in butter and set aside. Combine the following and pour in buttered dish: corn muffin mix, egg, milk, cream style corn, and Tabasco sauce
2
To sautéed onions, add: Breakstone Sour Cream, dill weed, salt and 1/2 of the grated cheese. Pour this mixture on top of corn mix in the buttered dish.
3
Bake uncovered at 425 degrees F for 25 to 30 minutes. Add remaining cheddar cheese before taking out.
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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