Instant Pot Corn Casserole

8 Servings Recipe By The Typical Mom

Ingredients

2 individual Egg
1 cup Cheddar Cheese, Shredded
8 1/2 ounces Cornbread Mix
4 ounces drain Mild Green Chiles, Diced, Canned
15 ounces drain Whole Kernel Corn, Canned
1 cup Cream Style Corn, Canned
4 tablespoons melt Butter
1/4 teaspoons Salt
3/4 cups Sour Cream
1/2 cups dice Onion

Freezer Containers

2 Gallon Freezer Bags

Supplies

Nutritional Information

1 serving = 1/8 of casserole
355 Calories
20g Total Fat
10g Sat Fat
0g Trans Fat
102mg Cholesterol
714mg Sodium
34g Total Carb
1g Fiber
13g Total Sugars (Includes 0g Added Sugars)
10g Protein
12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Typical Mom for same day cooking instructions.

1 hrs 25 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 8 servings fresh. If you are using more servings you may need to increase your cooking time.**
Combine everything together in a bowl. Mix well.
Spray inside of bundt pan with cooking spray and fill with casserole mixture. Take care not to fill all the way to the top.
Cover with foil.
Add 2 cups of water and trivet to the Instant Pot. Lower bundt pan onto trivet with a foil sling.
Cook on high pressure for 45 minutes.
Let pressure naturally release.
Let cool. Remove from pan once cool.
Divide among indicated number of bags, label and freeze.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

Thaw: In fridge
Reheat in microwave for a few minutes or enjoy at room temperature.