Corn Casserole by Susan Drees
Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!
Susan’s recipe uses canned corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and cheddar cheese. It’s a great side – both sweet and savory and very easy to enjoy!
Ingredients
- 1 (15.25 oz) can corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 cup low-fat or fat-free sour cream
- 1/2 cup reduced-fat corn muffin mix
- 2 tablespoons light butter, melted
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the corn, cream-style corn, sour cream, corn muffin mix, melted light butter, garlic powder, onion powder, paprika, salt, and pepper.
- Stir until everything is well combined.
- Transfer to a lightly sprayed 8×8-inch baking dish.
- Sprinkle the reduced-fat cheddar evenly over the top.
- Bake for 35–40 minutes, until golden around the edges and set in the center.
- Let it rest for 5–10 minutes before serving. Garnish with parsley if desired.
Makes 6 servings.
Estimated WW Points: about 4–5 points per serving, depending on the exact brands of muffin mix, sour cream, butter, and cheese.
