Title: Corn and Onion Casserole**
Categories: Casserole Inn Side
Yield: 9 Servings

1	tb	Margarine
1	lg	Onion; sliced
1	c	Sour cream
1/4	ts	Salt
1/2	tb	Parsley; finely chopped
1/2	c	Cheddar cheese; shredded
1 1/2	c	Corn muffin mix (jiffy); 8 1/2 oz. box
1		Egg; well-beaten
1/3	c	Milk
16	oz	Creamed corn; canned
2	dr	Hot sauce
1	c	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 1/2 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. Posted to MM-Recipes Digest V4 #6

Recipe by: American Country Inn and Bed & Breakfast Cookbook.

previous

next