Cheesy Corn Casserole


  • 3 eggs, beaten
  • 2 packages (16 ounces each) frozen white or shoepeg corn, thawed
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 jar (2 ounces) diced pimientos, drained

    How to make it 

  • 1

    In a large bowl, combine the eggs, corn, cheeses and pimientos.

  • 2

    Transfer to a greased 2-qt. baking dish.

  • 3

    Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Serves 10-12.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.