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Corn Casserole with Three Cheese Blend
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Corn Casserole with Three Cheese Blend

1 Hr(s) 10 Min(s)
15 Min(s) Prep
55 Min(s) Cook
Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix.
What You Need
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12 servings
Original recipe yields 12 servings
2 egg s, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onion s, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
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Let's Make It
1
Heat oven to 375°F.
2
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
3
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
4
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 450mg
20%
Total Carbohydrates 28g
10%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 9g
18%
Vitamin A
10%
Vitamin C
6%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1/2 cup each
* 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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