Corn and Onion Casserole

Corn and Onion Casserole Ingredients

1 tb Margarine	1 1/2 c Corn muffin mix (Jiffy), 8
1 lg Onion, sliced	1 Egg, well-beaten
1 c Sour cream	1/3 c Milk
1/4 ts Salt	16 oz Creamed corn, canned
1/2 tb Parsley, finely chopped	2 dr Hot sauce
1/2 c Cheddar cheese, shredded	1 c Cheddar cheese, shredded

Instructions for Corn and Onion Casserole

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. Yum! Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland on Jul 11, 1997

Main Ingredient: OnionsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cheddar	Corn	Egg	Margarine
Milk	Onion	Parsley	Salt
Sour cream

Casseroles Side dishes Corn Cheese Sour cream Cream Onion Parsley Milk Onions

for flavor and categorization

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