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Buttery Corn Casserole

SUBMITTED BY: Lisa Whitehead

"Lisa Whitehead from Caraway, Arkansas sends this comforting side dish her daughter (pictured) prepares. 'Megan is an excellent cook and baker,' Lisa writes. 'She has won several top prizes for her cooking and baking skills.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 eggs, lightly beaten
  • 1 (5 ounce) can evaporated milk
  • 3 tablespoons melted butter or margarine, divided (optional)
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 cups shredded Cheddar cheese
  • 1 cup crushed butter-flavored crackers, divided

DIRECTIONS

  1. In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until edges are bubbly.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by methfeir2001
my mother in law made a good one that had stuffing in it, this one was good but the crackers... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by Carolyn S.
This is a good recipe! I don't like creamed corn--so never have any on hand, so its handy... MORE


 
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