Vegetarian

Sunchoke corn casserole is for Side Dish.

Sunchoke corn casserole takes 15 minutes to prepare.

Sunchoke corn casserole takes several minutes to cook.

Sunchoke corn casserole makes 3 servings.

The ingredients for Sunchoke corn casserole are:

Milk, 1%, .5 cup
Yogurt Plain Greek Yogurt, non-fat, .25 cup
Mayonnaise, regular (mayo), .25 cup
Oregano, ground, 1 tsp
Clove of Garlic, 1 - crushed/pressed
Red Onion Raw 1/8 cup - diced
Lemon Juice 'Real Lemon' 100% juice, 1 tsp
*Kosher Salt, .15 tsp
Pepper, black, .25 tsp
Sunchoke - Jerusalem Artichoke (Sunchoke), 1 cup
Yellow Sweet Corn, Frozen, .75 cup kernels - thawed

Here is how you make Sunchoke corn casserole:

Mix first 9 ingredients into a sauce/dressing. Thinly slice sunchokes. Add sunchokes and corn to small casserole dish. Pour dressing evenly on top. Cover and bake at 425 degrees for 1 hour, or until sunchokes are tender. Serving Size: Makes 3 servings (side dish portions)Number of Servings: 3Recipe submitted by SparkPeople user SYWALLOCH.

The nutritional information for Sunchoke corn casserole is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 233.2

• Total Fat: 14.1 g
• Cholesterol: 7.1 mg
• Sodium: 238.5 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.4 g
• Protein: 6.1 g

The dietary needs meet for Sunchoke corn casserole is Vegetarian