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Easy Creamy Corn Casserole
Can you make corn casserole in advance?
Yes! You can make the corn casserole up to two days in advance. Cover the cooled casserole tightly with plastic wrap and store in the refrigerator. Reheat in a preheated oven at 300 degrees F for
10 to 20 minutes (or until heated through).Can corn casserole be frozen?
Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of plastic wrap and then a layer of aluminum foil. Thaw in the refrigerator and then reheat in the oven or
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microwave.
Ingredients
or 1 can (15 ounces) whole grain corn, drained
or 1 (14.75 ounce can creamed corn
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or 1 package (8.5 ounces) dry cornbread mix
or 1 cup sour cream
or ½ cup melted butter
or 2 eggs, beaten
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How to Make Corn Casserole Easy Creamy
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking dish.
Mix whole wheat and creamed corn, cornbread mix, sour cream, melted butter, and eggs in a medium bowl until well combined. Pour the mixture into the prepared pan.Bake in the preheated oven
until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
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