Pepper Jack Corn Casserole
- Makes: 6 servings
- Hands On 20 mins
- Total Time 1 hr
This dead-simple and totally delicious casserole is a homey addition to any weekend meal, or even a holiday spread.
15 1/4 -
whole kernel corn, drained
14 3/4 -
crushed rich rectangular or round crackers, divided
shredded pepper Jack cheese, divided
bottled hot pepper sauce
- Preheat oven to 375 degrees . Butter a 2-quart au gratin or baking dish. In a medium bowl, beat egg slightly. Stir in whole kernel corn, creamed corn, 3/4 cup of the crushed crackers, 1 cup of the cheese, hot sauce and salt. Spread evenly in prepared baking dish.
- In a bowl, stir together melted butter and remaining 1/2 cup crackers. Stir in remaining 1/2 cup cheese. Sprinkle evenly over casserole. Bake about 45 minutes or until topping is golden brown. Let stand 10 minutes before serving.
(Pepper Jack Corn Casserole)Servings Per Recipe 6, Thiamin (mg) 0, sat. fat (g) 9, Riboflavin (mg) 0, chol. (mg) 66, Fat, total (g) 19, cal. (kcal) 347, vit. C (mg) 5, fiber (g) 3, sodium (mg) 796, sugar (g) 6, Potassium (mg) 232, pro. (g) 12, calcium (mg) 222, vit. A (IU) 472, iron (mg) 1, Niacin (mg) 1, carb. (g) 36, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Folate (µg) 66, Polyunsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0