• 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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Ingredients

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Directions

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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; 11 g total fat; 7 g saturated fat; 104 mg cholesterol; 437 mg sodium. 26 g carbohydrates; 2 g fiber; 13 g protein;

Reviews

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