Ingredients and Weight:
- 1 can (14 ounces) cream-style corn
- 1 can (14 ounces) whole kernel corn, drained
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup sour cream
- 3 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a large bowl and mix well.
- Pour mixture into a greased 9x13-inch baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
- Let stand for 10 minutes before serving.
Nutritional Information:
- Calories: 220
- Protein: 6g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 3g
Dish Characteristics:
- Creamy and flavorful
- Loaded with corn, vegetables, and cheese
- Perfect for a side dish or main course
User Comments:
- "This casserole is a hit every time I make it. It's so creamy and cheesy, and the corn adds a great sweetness."
- "I love that this recipe uses both cream-style and whole kernel corn. It gives it a great texture."
- "This casserole is so easy to make and it's always a crowd-pleaser."
- "I like to add shredded chicken to this casserole for a more filling meal."
- "This casserole is a great way to use up leftover corn."
Special Precautions and Tips:
- Do not overcook the casserole, as it will become dry.
- If you don't have cream of mushroom soup, you can substitute cream of celery or cream of chicken soup.
- You can add other vegetables to this casserole, such as chopped zucchini, carrots, or peas.
- Serve this casserole with a dollop of sour cream or salsa for extra flavor.
