Sweet corn and bean casserole

Sweet corn and bean casserole

serves 8

• 14.75 oz can of creamed corn
• 15.25 oz can of whole kernel corn, drained
• 15.5 oz can of great northern beans, drained
• 1 box of Jiffy cornmeal mix
• 8 oz fat-free sour cream
• 1 1/2 cups reduced fat cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp sugar
• 1 Tbsp fat-free milk

1. Preheat oven to 350°F

2. In a large mixing bowl, combine all the ingredients except for 1/2 cup of cheese. Mix until well blended.

3. Spray a casserole dish with non-stick spray and pour the mixture into dish.
4. Bake on 350°F for 1 hour. Next, take the casserole dish out of oven and sprinkle 1/2 cup of cheese on top and bake for another 5 minutes.
5. Let cool for a few minutes and serve.

This casserole was extremely easy to prepare but Brandon and I were both very impatient while waiting for that dreaded one hour of baking (so impatient that we both burnt our tongues!).
Here's Brandon's review:

And now......"hold your applause and drop your drawers" it's time for my review!  (I'm sorry, Oh Brother Where Art Thou is one of my favorite movies.)

Anywho,
As I said in the video, my aunt makes one of the best Corn Casseroles I've ever had.  She introduced me to the dish and I've never had one better or even equal to hers than now.  I remember trying to get Sam to cook my aunt's recipe and it never worked out quite right.  It never tasted the same.  Now, she's created one that is creamier, cheesier and more delicious-er (?) than I would have imagined.  I guess she just had to learn how to be creative and make it her own.  I give this meal 9.2 smacks.  Mmm mmm good!