daylily posted
I made this recipe over Thanksgiving. Because it's just my Mom and I, a full recipe would make to much for us. So, when I measured the ingredients, I measured part to a bowl, and the other half to individual ziplock sandwich bags, so I could freeze all the ingredients, even the sour cream. Then I put all the individual bags in a bigger bag to keep them all together, added a slip with the baking instructions and froze it. I had a Turkey breast in the freezer that I thawed and put in the slow cooker a couple days ago, and so I got out the bag of ingredients, let it thaw, stirred them up and baked them…. was as good as it was made fresh. This is an unusual casserole, but it is very good. The leftovers stored well in the fridge and reheated well in the microwave. My Mom LOVED it.
Here is a link to the original website recipe.
http://www.pauladeen.com/recip...
Corn Casserole - Paula Deen
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
Directions
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
(edited this post and the previous one because I posted them out of order
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