Corn Casserole

Name: Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 to 4 cans Mexicorn; 1 stick margarine, melted; 4 Tbsp. flour; 2 c. rice, cooked; 1 can cream of mushroom soup; 2 boiled eggs, chopped; 1/2 tsp. Worcestershire sauce; 1/2 tsp. salt; 1/2 c. sour cream; 1 c. grated cheese

Eats Now Editorial Team · Soups & Stews

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Corn Casserole – a delicious recipe with Mexicorn, margarine, flour, rice, cream of mushroom soup, eggs. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 to 4 cans Mexicorn
1 stick margarine, melted
4 Tbsp. flour
2 c. rice, cooked
1 can cream of mushroom soup
2 boiled eggs, chopped
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 c. sour cream
1 c. grated cheese

1
Mix melted margarine with all other ingredients.
2
Pour into a greased dish and top with cheese.
3
Cook at 350u00b0.
4
Should be done when bubbly.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 4 cans Mexicorn, 1 stick margarine, melted, 4 Tbsp. flour, 2 c. rice, cooked, and more.

Yes, Corn Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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