Monday, November 17, 2008

Corn Casserole


Willy's house is thinking about holiday meals and Willy always puts in the request for good corn Casserole. The lovely Mrs Willy does a great job as well as Daughter Willy on this one. - Try it out. It is sometimes even better a day or two later and heated up under the broiler. A little crustiness on this is really good.


1 - 17 oz can Cream-style corn
1 - 17 oz can whole kernel corn - drained
1/2 cup of water
2 eggs - beaten
1 small box Jiffy cornmeal muffin mix
1/2 tsp sage
1/2 tsp salt
Dash Pepper
1 stick margarine - melted
1 - 8oz carton French Onion Dip

Mix all ingredients except muffin mix; Stir until well blended. Add muffin mix; blend well. Turn into a large,
lightly greased casserole dish and bake at 350 degrees for 50 minutes or until lightly browned.

Enjoy

10-4 Willy

3 comments:

Kay Dennison said...

That's a staple at Thanksgiving in my family pnly we call it scalloped corn. Whatever y'all call it, it's a treat!!!

Darwin said...

Hmmmm...Yummy!

I'll try to follow your recipe one day.

Cheers!

Think With Your Taste Buds - Chicken said...

This really sounds good. I'll try it.
Martha