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Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 1 cup low-sodium chicken broth

  3. 1 pound store bought cornbread , cut into 1-inch cubes

  4. 1 cup frozen diced onions, thawed

  5. 2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)

  6. 1 (8-ounce) can sliced water chestnuts

  7. 1 (14 3/4-ounce) can cream style sweet corn

  8. 1 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray . Set aside. In a small bowl beat 1 egg with the chicken broth. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. Transfer to the prepared casserole dish . Bake for 1 hour.

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