Corn and onion casserole
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 1 | large | Onion, sliced |
| 1 | cup | Sour cream |
| ¼ | teaspoon | Salt |
| ½ | tablespoon | Parsley, finely chopped |
| ½ | cup | Cheddar cheese, shredded |
| 1½ | cup | Corn muffin mix (Jiffy), 8 1/2 oz. box |
| 1 | Egg, well-beaten | |
| ⅓ | cup | Milk |
| 16 | ounces | Creamed corn, canned |
| 2 | drops | Hot sauce |
| 1 | cup | Cheddar cheese, shredded |
Directions
Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and ½ cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes NOTES : Tastes just as good cold as it does warm. Yum! Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland <oselands@...> on Jul 11, 1997