Buttery Corn Casserole
Source of Recipe
Scarlett
Recipe Introduction
I made this last night and it was really good! My Sweetie says it's a keeper! The only thing I will do differently next time is use frozen corn instead of corn from a can. I don't like the taste of canned corn, but others do.
Try it out! (Use about 3-1/2 cups of frozen corn)
List of Ingredients
2 eggs, lightly beaten
5 oz. can evaporated milk
3 Tbs. butter, melted, divided
2 cans whole corn, drained
2 cups shredded cheddar cheese
1 cup butter flavored cracker crumbs (like Ritz or Town House)
Recipe
In a large bowl mix together the eggs, evaporated milk and 2 tbs. of the butter. Stir in corn, cheese and 1/2 c of the cracker crumbs. Pour into a lightly greased 11 x 7 baking dish. Toss the remaining cracker crumbs and butter and sprinkle over top. Bake at 350 for 25 to 30 minutes.
Cook's Note:
If you use frozen corn, use about 3-1/2 cups.
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