Corn and onion casserole

Yield: 9 Servings

Measure 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 \N Egg, well-beaten
⅓ cup Milk
16 ounces Creamed corn, canned
2 drops Hot sauce
1 cup Cheddar cheese, shredded

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

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