Corn Casserole
This recipe is from Mark's mom, Joyce Carr, and it is one of his favorite casseroles.
Servings: 16
Ingredients
- 1/2 cup melted butter
- 1 15 oz can whole kernal corn, undrained
- 1 15 oz can cream style sweet corn
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1 box Jiffy corn muffin mix
- 2 eggs
- 8 oz sour cream
- 1 -2 cups finely diced or shredded cheddar cheese
- 1-2 cups cubed ham
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with vegetable spray. Melt butter in a medium glass bowl in a microwave on power level high, about 30 seconds.
- Add all the rest of the ingredients to the butter and mix well.
- Pour into prepared 9 x 13 baking dish. Bake at 350 degrees for about 50 minutes. Test doneness by inserting table knife in the center, when done, knife will come out clean. Let rest about 10 minutes. Can garnish with a bit of shredded cheese, if desired.
- Refrigerate leftovers - they are wonderful warmed up the next day!