Saturday, December 4, 2010

Corn Casserole

So tomorrow night is our church Christmas dinner. Our small group is in charge of the set up, clean up and stuff in between so it's going to be a long day (but lots of fun!) One of the guys in our group is going to bless us with lunch...he is a particularly gifted "smoker of meats" and has barbecue sauce recipe to die for. He should bottle it up and sell it, seriously. Then we've got the Christmas dinner to look forward to that night. There is nothing better than a church potluck dinner. At least for those of us with the adventurous spirit. I plan on taking the very unadventurous Corn Casserole. It's comfort food at it's best. I've posted a Corn Casserole recipe before. I have taken the Corn Casserole to many a family dinner, church potlucks and neighbors in need.

Corn Casserole

2 cans of cream-style corn

1 package of Jiffy Corn Mix

2 beaten eggs

1 tablespoon of milk

One-half cup of onions, chopped

One-fourth cup of butter

One-half pint of sour cream

One-half cup of grated cheddar cheese

Sauté chopped onions in butter. Mix corn, muffin mix, eggs and milk in a large casserole. Add onions and mix together. Dot with sour cream and add the grated cheese on top. Bake at 325 for 1 hour. This casserole raises so be sure to use a big casserole dish.

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