The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 27, 2009
I doubled this recipe and omitted one can of creamed and added a 15 oz pkg of white frozen corn which I steamed before adding. This was an excellent recipe. When doubled it took 65 to 70 minutes to bake
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 26, 2009
This recipe is runny and flavorless. I agree with other reviews that it tasted like plain old creamed corn out of the can. I would not make it again.
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Joy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 26, 2009
I used frozen corn and added a little evaporated milk and sour cream for more of a custard effect. I love this dish!
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 9, 2009
Soo good! I add a little extra paprika, and a whole sleeve of crackers.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 12, 2009
Not a huge fan of the original reecipe. Really just tasted like creamed corn and saltines. Maybe I will try with ritz next time and some onions for flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 11, 2009
Very good recipe, my family liked it even more with a bit of garlic salt and sprinkled parmesan cheese added to the top.
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Photo by everydaycook

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by KingsHorses
Reviewed: May 12, 2009
My husband loved this - "It's just like my mom used to make!" - Yay!! I have been trying to find this recipe for years. Thank you for sharing! This recipe was really easy and really good - even my really picky kids liked it!!
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Photo by KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA
Living In: Centerburg, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 27, 2009
This wasn't any better than plain old corn, in my opinion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 15, 2009
I made this casserole for Easter using one sleeve of crakers for the base and one for the topping. I also substituted one can of creamed corn for a can of regular sweet corn. It turned out very well. My boyfriend and I both loved it reminded us of what are grandmothers use to make!:)
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Photo by melissa.507

Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 1, 2009
Followed the recipe the way it was written and it turned out very runny and was really nothing special. Upon looking at the other reviews will try some of the other suggestions and try again. Always willingly to try a few times and doctor it up a little.
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Kim
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Cooking Level: Intermediate

Home Town: Temple, Texas, USA
Living In: Thorndale, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 29, 2008
This was good but just tasted like cream of corn nothing special
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Photo by carly12

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 27, 2008
Great recipe, Only used 2 cans of creamed corn. (didn't have 3) Substituted french fried onion rings instead of saltines. This made it absolutely mouth watering. Was the first dish finished on Christmas Day.
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Photo by Mary Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 25, 2008
Kudos to my brother in law for making this awesome dish for our family Christmas dinner...AND for sharing the website from where he got the recipe!! I'm a sous chef in a small restaurant and I'm so going to show up the so called head chef with this one!! Merry Christmas, everyone. This dish is beyond extraordinary!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: Dec. 25, 2008
I really wanted to like this. I'm sorry to say it tasted just like saltine crackers and canned creamed corn. I guess it sounds silly, but somehow I was expecting something tasting less like crackers. I do like scalloped corn though, just this didn't taste how I expected. Very bland. Maybe using Ritz crackers next time and adding some cayenne? Thanks anyway, we didn't mind giving it a try.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 9, 2008
Good...I halfed the recipe and used one can of creamed corn, and one can of drained whole corn. I also used ritz crackers. Was a little watery, but tasted good.
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Photo by SHELLBACK

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 7, 2008
This was exactly like my grandma used to make, and exactly what I was looking for! The cracker crumbs browned up perfectly on top, and it was overall perfect with Thanksgiving dinner.
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Sparta, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 2, 2008
Good but texture is a bit runny for me. I will drain some of the juices from the corn next time. The topping is great!
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Photo by Alisha

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 1, 2008
Could have been better.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 28, 2008
very very good! thanks for the recipe. i followed it exactly. it was a little runny so next time i will add 1/2 package of crushed crackers. taste was obviously still excellent though! i did triple the topping and it was just right.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 24, 2008
This recipe is identical to the one that's been in the family for years upon years. My grandmother made this. When I bake the casserole, I follow the recommended time. it never looks quite done to me, but when it rests for a few minutes, it's perfect. It should be firm around the edges and just about firm in the middle.
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Cooking Level: Intermediate

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