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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 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.
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