.CROCKPOT PIEROGI CASSEROLE WITH KIELBASA
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Sweet Corn Casserole
Sweet Corn Casserole blends the savory flavor of cornbread stuffing with the sweetness of corn to make the perfect side dish.

Ingredients

1 (6 ounce) box cornbread stuffing mix
1 cup boiling water
1 stick butter (sliced)
1 (14 ounce) can cream corn
1 (15 ounce) can whole kernel corn, drained
½ small onion (diced)
½ cup half & half cream
½ teaspoon garlic salt
½ teaspoon ground cumin
2 Tablespoon granulated sugar
2 eggs (beaten)

Instructions

Preheat oven to 350 degrees.
Pour stuffing mix into cast iron skillet or oven safe casserole dish which is at least 13 x 9 inches.
Add boiling water and butter cut in slices. Stir until butter melts.
Add creamed corn, whole sweet corn and diced onions to mixture. Stir well.
Stir in half & half, garlic salt, ground cumin and sugar. Mix together and add beaten eggs. Stir well.
Bake casserole in 350 degree oven for 45 minutes until golden brown.
Notes
Serve corn casserole directly from a cast iron skillet or oven safe dish.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the microwave or in a 350 degree oven until heated throughout.
Sweet corn casserole can be frozen for up to 3 months in the freezer if stored in an airtight container or vacuum sealed bag. Thaw in the refrigerator overnight and reheat in the oven or microwave.
casseroles