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Corn Casserole Paula Deen

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Ingredients

Adjust Servings:
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended ( jiffy)
1 cup sour cream
1/2 cup butter, melted
1 - 1 1/2 cup shredded cheddar cheese

Nutritional information

832.2
Calories
469 g
Calories From Fat
52.2 g
Total Fat
29.1 g
Saturated Fat
121.7 mg
Cholesterol
1549.8 mg
Sodium
81.4 g
Carbs
7.2 g
Dietary Fiber
19.8 g
Sugars
17.2 g
Protein
258g
Serving Size

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Corn Casserole Paula Deen

Features:
    Cuisine:

    Could Greek yogurt be substituted for the sour cream?

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Corn Casserole (Paula Deen), Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here Enjoy!!, Could Greek yogurt be substituted for the sour cream?, Can anyone tell me if you can mix this up the night before and stick it in the oven in the morning?


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    in a Large Bowl, Stir Together the 2 Cans of Corn, Corn Muffin Mix, Sour Cream, and Melted Butter.

    3
    Done

    Pour Into a Greased Casserole Dish. Bake For 45 Minutes, or Until Golden Brown.

    4
    Done

    Remove from Oven and Top With Cheddar.

    5
    Done

    Return to Oven For 5 to 10 Minutes, or Until Cheese Is Melted.

    6
    Done

    Let Stand For at Least 5 Minutes and Then Serve Warm.

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