Susan Drees' Corn Casserole, a beloved dish for potlucks and Thanksgiving feasts, has earned its reputation and a third-place win in the "Sure Thing" Potluck Recipe Contest. Renowned for its easy preparation, delicious taste, and the convenience of reheating, this casserole is a guaranteed hit for any occasion.
Corn Casserole Recipe:
Ingredients:
1 (15.25 oz) can of drained corn
1 (14.75 oz) can of cream-style corn
1 (8 oz) package of Jiffy corn muffin mix
1 cup of sour cream (light version can be used)
6 tablespoons of melted salted butter
1 to 1 1/2 cups of shredded sharp cheddar cheese
Instructions:
1 (15.25 oz) can of drained corn
1 (14.75 oz) can of cream-style corn
1 (8 oz) package of Jiffy corn muffin mix
1 cup of sour cream (light version can be used)
6 tablespoons of melted salted butter
1 to 1 1/2 cups of shredded sharp cheddar cheese
Instructions:
Oven Preparation: Heat your oven to 350°F (175°C).
Dish Preparation: Apply a liberal amount of grease to a 2-quart casserole dish.
Combine Ingredients: In a sizable bowl, mix together both types of corn, corn muffin mix, sour cream, and melted butter until well blended, then fold in the shredded cheese.
Assemble in Dish: Empty the blend into the greased casserole dish, leveling it out.
Baking: Cook the casserole uncovered for about 70 minutes, until it sets in the middle and a toothpick comes out clean.
Serving: After baking, let the casserole rest for 5 minutes before serving to maintain its shape when cut.
Susan's Corn Casserole stands out not just for its accolades but for the rich, comforting flavor and smooth texture it brings to the table, all with minimal fuss. It's a fail-safe option for a satisfying and crowd-pleasing side dish.