I use a 2 quart casserole dish for one recipe, but I have doubled and
tripled it and used a 9 by 13 inch baking dish.
If you wanted more than that, if you have a lasagna dish, that would work as
well.
Hugs,
Marilyn
----- Original Message -----
From: "Jeri Milton" <jjmil...@cox.net>
To: <cookinginthedark@acbradio.org>
Sent: Tuesday, November 13, 2012 6:54 PM
Subject: Re: [CnD] CREAMED CORN CASSEROLE
Hi. This recipe sounds yummy. My sister in-law that unfortunately
passed away a few years ago, spent many years making a similar dish as
this
one every Thanksgiving. She called hers scalloped corn. But, this one
sounds
good however, I have two questions about it. This sounds like a small
batch,
what size casserole do you use? I'll probably triple it if I make it for
Thanksgiving. Thanks.
Jeri
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn
deweese
Sent: Tuesday, November 13, 2012 7:42 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] CREAMED CORN CASSEROLE
CREAMED CORN CASSEROLE
1 can whole kernel corn, drained
1 can creamed corn
1 c. sour cream
1 c. shredded cheddar cheese
2 eggs
1/4 c. melted butter
1 pkg. corn muffin mix (save some for topping)
Combine all above in a greased casserole. Bake at 350 degrees for 30
minutes. I put all of the cornbread mix in with everything else. Enjoy.
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