Corn Casserole
This simple casserole can be served for breakfast, lunch, or a side dish. For a main dish, add 1 cup of cooked chicken or ground beef.
- Yield
- 8 Servings
- Serving size
- 1/8 of recipe
- Rating
- 3.21 of 5 (24 ratings)
Food groups
- Grains: 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 2 eggs
- 2 cans (15 ounces each) cream-style corn
- 1/2 cup minced onion
- 2 teaspoons sugar
- 1 cup bread crumbs
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Beat eggs in a bowl.
- Add corn, minced onion, sugar, black pepper, and half the bread crumbs.
- Stir and put into a greased 8x8 inch baking dish.
- Sprinkle remaining bread crumbs on top of the casserole.
- Baked at 350 °F for 30 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 154.7 |
| Total Fat | 2.41 g |
| Saturated Fat | 0.64 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 51.38 mg |
| Carbohydrates | 30.74 g |
| Dietary Fiber | 2.03 g |
| Total Sugars | 5.71 g |
| Added Sugars included | 2 g |
| Protein | 5.28 g |
| Calcium | 36 mg |
| Potassium | 198 mg |
| Sodium | 388.24 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 26 mg |
| Phosphorus | 102 mg |
| Selenium | 8 mg |
| Zinc | 1 mg |
| Vitamin A | 27 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 78 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 66 mg |
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Source
Recipe by: Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-casserole. Federal works are public domain in the United States.