Corn Casserole I the casserole was very good, my husband love them. but we all agreed the chilies got to be too much. Next time I will make it without the chilies for a sweeter corn casserole.

Ingredients of Corn Casserole I

2 eggs, beaten

1 (15 ounce) can cream-style corn

1 (8 ounce) container sour cream

1/4 cup butter, melted

1 (15.25 ounce) can whole kernel corn, drained

1 1/2 cups shredded Cheddar cheese

1/2 cup chopped onion

1 (4 ounce) can diced green chilies, drained

1 (8.5 ounce) package dry corn muffin mix

Preparation of Corn Casserole I

Preheat oven to 350 degrees F (175 degrees C). 

Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. 

Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.

Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. 

Let stand 5 minutes before serving.