Try this Corn and Onion Casserole recipe, or contribute your own.
Suggest a better descriptionMelt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes NOTES : Tastes just as good cold as it does warm. Yum! Recipe by: American Country Inn and Bed & Breakfast Cookbook. Posted to MC-Recipe Digest V1 #666 by Vicki Oseland
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 97 | ||
Calories from Fat: 59 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 54.1mg | 2 % | |
Potassium 100.9mg | 3 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 9.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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