Corn Casserole
A simple corn casserole recipe that produces a large serving size.
Ingredients
- 2 cups frozen corn, thawed
- 15 ounces (1 can) creamed corn
- 6.5 to 8-1/2 ounce box corn muffin mix
- 2 large eggs, slightly beaten
- 1/3 cup canola oil
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup red bell pepper, chopped
- 1/2 cup chopped green pepper
Directions
- Preheat oven to 350oF. Spray a 2-1/2 quart casserole dish with vegetable cooking spray.
- Mix all ingredients together. Bake for 45-60 minutes.
| Nutrition Facts (using 7.5 ounce box corn muffin mix without lard) | ||
|---|---|---|
| Serving Size | about 1/2 cup | |
| Servings per recipe | 12 | |
| Amount Per Serving | ||
| Calories 221 | Calories from fat 99 | |
| % Daily Value | ||
| Total Fat | 11g | 17% |
| Saturated Fat | 2g | 11% |
| Cholesterol | 29mg | 10% |
| Sodium | 288g | 12% |
| Carbohydrate | 25g | 8% |
| Dietary Fiber | 1g | 6% |
| Protein | 5g | 9% |
| Vitamin A | 10% | |
| Vitamin C | 34% | |
| Folacin | 8% | |
| Calcium | 4% | |
| Iron | 2% | |
| Potassium | 4% |