Ham and CornBrunch Casserole
Ingredients(8)
- 3 ears
corn; or 16 oz. frozen corn
- 1 8-ounce package
cheddar cheese shredded
- 1 cup
sour cream
- 1
medium onion diced, (about ¾ cup)
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 2 tablespoons
olive oil
- 4
eggs lightly beaten
- 8 ounces
leftover smoked ham, diced
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(7)
- 1
Preheat oven to 350°F.
- 2
Heat the oil in a 3-quart casserole dish over medium heat until shimmering.
- 3
Add the onion and ham and cook for about 4 to 5 minutes until the onion is translucent and ham is just crisp.
- 4
Fold in the corn and stir until combined. Remove the pan from the heat and let cool slightly.
- 5
In a bowl, whisk the sour cream together with the seasoning mix and eggs until smooth.
- 6
Stir in half of the cheese. Pour the egg mixture over the corn and stir well.
- 7
Top with the remaining cheese and bake for 30 minutes until cheese has melted and has browned.
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