Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!
Ingredients:
- 1 (15.25 oz) can corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream (can use light)
- 6 tablespoons salted butter, melted
- 1 to 1 1/2 cups shredded sharp cheddar cheese
How To Make:
- Preheat oven to 350°F.
- Grease a 2-quart casserole dish.
- In a large bowl stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter.
Continue reading how to make on the next page
Cracker Barrel’s Hash Brown Casserole
How To Make Banana Brownies Cake
My Grandmother Drove Out All the Parasites and Worms: All the Toxins and Parasites Go Away with Pumpkin
Grandma`s Fluffy Apple Pie Recipe
Most people think these cupboards are pointless. Here’s how to properly use them
There is a knob on the oven door. Most people don’t know how useful it is.
Luxurious Surf and Turf: Lobster and Filet Mignon Delight
A RECIPE FOR SPARKLING STOVES HOMEMADE OVEN CLEANSER: A RECIPE FOR SPARKLING STOVES
An old trick that eliminates flies and cockroaches from the house
