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Buttery Corn Casserole

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.'"

Rate/Review | Read Reviews (24)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 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

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.