Rating: 3.5 stars
25 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
  • 25 Ratings

These mini corn and cheese casseroles make a great side dish for dinner parties.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
30 mins
stand:
10 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.

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  • In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan.

  • Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.

Nutrition Facts

247 calories; fat 11g; cholesterol 104mg; saturated fat 7g; carbohydrates 26g; insoluble fiber 2g; protein 13g; sodium 437mg.
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