Ingredients and Weight:
- Whole kernel corn (drained): 2 cans (15 ounces each)
- Cream of mushroom soup: 1 can (10.75 ounces)
- Cream of celery soup: 1 can (10.75 ounces)
- Sour cream: 1 cup
- Shredded cheddar cheese: 1 cup
- Chopped green onions: 1/4 cup
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Butter (for greasing the baking dish): 1 tablespoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- In a large bowl, combine the drained corn, mushroom soup, celery soup, sour cream, cheddar cheese, green onions, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 175 per serving
- Fat: 6g
- Protein: 5g
- Carbohydrates: 25g
- Fiber: 2g
Dish Characteristics:
- Creamy and flavorful
- Sweet corn kernels with a savory cheese mixture
- Classic American side dish with a vegetarian twist
User Comments:
- "This casserole was a hit at our last family dinner! Creamy, flavorful, and so easy to make." - Sarah S.
- "I love that this recipe is vegetarian-friendly, and the combination of soups and sour cream makes it incredibly indulgent." - Emily J.
- "Perfect for potlucks or quick weeknight meals. The leftovers even taste great the next day." - John C.
Special Precautions and Tips:
- Ensure the corn is well-drained to prevent a watery casserole.
- To add a crispy topping, sprinkle bread crumbs on top before baking.
- If you don't have sour cream, you can substitute plain yogurt or buttermilk.
