Reviewed: Apr. 24, 2012

Loved it! I was looking for a recipe without cream cheese or cornbread to please the picky eaters and the diabetics in my family and this was a hit! It tasted just like the corn casseroles we make with cornbread without as many carbs! I omitted the butter, used wheat toast instead of saltines, and added green pepper.

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Reviewer:

vondenkl

Reviewed: Nov. 26, 2009

YUM. This was a pretty good recipie...I did use fresh red and green pepper and used RITZ instead of just plain saltines. I also used cream instead of just milk. It was just like I had remembered.

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Reviewer:

itgirl76

Reviewed: Feb. 17, 2009

fantastic just the way it is, without any changes!! My 16mo old gobbled it right up!!

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Reviewer:

Jtms

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Sacramento, California, USA

Reviewed: Jun. 1, 2008

My husband and I followed the instruction as given. The casserole was easy to make and quick. The family loved it. The color of the green, yellow and red made the dish a good addidition to any mexican dish. We all loved the dish and will have again.

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Reviewer:

1hitwonder

Reviewed: Apr. 10, 2008

I didn't have broccoli, so I made this casserole with Cheesy Broccoli soup and leftover frozen corn. Very good. My sons enjoyed it.

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3 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 7, 2007

Served at Thanksgiving was a big hit and everyone wanted the recipe.

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Thorndale, Texas, USA

Reviewed: Dec. 4, 2007

This came out like really thick creamed corn with an onion flavor. Bland, unappetizingly gooey and not flavorful at all. Will not be making again.

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Reviewer:

Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 22, 2007

Surprisingly good! Thanksgiving day and no corn bread mix for a classic corn casserole. Thankfully I found your recipe. I used canned corn, 1/2 cup sour cream & Ritz crackers. My guests gobbled it up. Thank you!

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Reviewer:

Yummy!

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Elmendorf Afb, Alaska, USA

Reviewed: Aug. 27, 2007

I made this last night for a group of eight, ranging in age from 15 to 92! Everyone loved it. I didn't have a frozen blend of corn, red peppers and cauliflower on hand, so I used two cans of corn and sauteed a diced fresh green pepper and a jalapeno along with the onion. It turned out fabulous. I think this would work with a variety of vegetables. The sauce is creamy but not too rich or cheesy.

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3 users found this review helpful