Corn and cheese casserole
Preheat oven to 350. Grease a 2 quart baking dish. In a blender, purée 1 cup corn, butter and the eggs. Pour into a bowl and blend in remaining corn, the chiles, sour cream, cheese, cornmeal and salt. Spread in dish and bake for 50-60 minutes.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 379 | ||
Calories from Fat: 183 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 174.2mg | 54 % | |
Sodium 256.6mg | 9 % | |
Potassium 244.7mg | 6 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 34.7g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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