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Mexican Corn Casserole

Teresa
  • 70 minutes
  • Serves 15

INGREDIENTS

2 16 ounce cans

Creamed corn

1 tbsp

Dehydrated minced onions

1 4 ounce can

Green chilies

2

Eggs, large

2 dashes

Louisiana red hot sauce

2

pkgs. Jiffy corn muffin mix

2 sticks

Butter, unsalted

2 cups

Sour cream

3 11 ounce cans

Mexicali corn (drained or 3 14-oz. cans fiesta corn)