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Casserole Corn

Fondue.Chef's picture
Ingredients
  Soft breadcrumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Canned whole kernel corn 12 Ounce (1 Can)
  Eggs 2 , beaten
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Celery salt 1⁄4 Teaspoon
Directions

Cook breadcrumbs in butter until lightly browned.
Mix with remaining ingredients and spoon into a buttered 1-quart casserole.
Bake in a 350° F.oven about 40 minutes or until knife inserted into center comes out clean and mixture is firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 813 Calories from Fat 386

% Daily Value*

Total Fat 44 g67%

Saturated Fat 20.4 g102.2%

Trans Fat 0 g

Cholesterol 496.4 mg165.5%

Sodium 2457.7 mg102.4%

Total Carbohydrates 82 g27.3%

Dietary Fiber 11.9 g47.5%

Sugars 29.8 g

Protein 26 g51.7%

Vitamin A 25.3% Vitamin C 5.2%

Calcium 17.9% Iron 29%

*Based on a 2000 Calorie diet

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Casserole Corn Recipe