Sweet Onion
Corn Casserole
( from
Food.com)
ALYCEFAYE’s
“Recipe Twist”
Ingredients
2
large Vidalia onions or 2 large sweet onions, thinly sliced
½
cup butter or margarine
1
cup sour cream
½
cup milk
½
teaspoon dill weed
¼
teaspoon salt
2
cups shredded cheddar cheese, divided in half
1
egg, slightly beaten
1
(14 ¾ ounce) can cream-style corn
1
(14 ¾ ounce) can corn, well drained
1
(8 1/2ounce) package cornbread mix or 1 box Jiffy cornbread mix
4
drops hot pepper sauce (optional)
Directions
1.
In a large skillet, sauté onions in butter until tender.
2.
In a small bowl, combine sour cream, milk, dill and salt
until blended; stir in 1 cup cheese.
3.
Stir into onion mixture, remove from heat and set aside.
4.
In a bowl, combine egg, corn, corn bread mix and hot
pepper sauce.
5.
Pour into greased 13’ x 9” x 2” backing dish.
6.
Spoon onion mixture over top.
7.
Sprinkle with remaining cheese.
8.
Bake, uncovered @ 350 for 45-50 minutes or until top is
set and lightly browned.
9.
Let stand for 10 minutes before cutting.