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 (104g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 252 | ||
Calories from Fat: 168 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 174.2mg | 54 % | |
Sodium 244.3mg | 8 % | |
Potassium 144.3mg | 4 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 11.3g | ||
Protein 9.2g | 13 % | |
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: 252
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