Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
October 3, 2011
Creamy Corn Casserole
Vegetable Favorites
Prep time:
10 mins.Bake Time:
50 minutes“Hearty, satisfying creamed corn is accented withsautéed onion and then baked with a crunchycracker topping.”
Ingredients
Serves 8
- 2 tbsp. (1/4 stick) butter
- 1/2 cup chopped onion (about 1 medium)
- 1 cup milk
- 1 can (15 oz.) whole kernel corn, drained
- 1 can (143/4 oz.) cream-style corn
- 2 large eggs, beaten
- 1 tbsp. sugar
- 1/2 tsp. salt
- 1 cup crushed round butter crackers, divided
Directions
1
Preheat oven to 350°F. Lightly greasea 9-inch baking dish.
2
Melt the butter in a small skillet over medium heat. Add the onion. Cook, stirring occasionally, until the onion is softened. Cool slightly.
3
Combine the onion, milk, whole kernel corn, cream-style corn, eggs, sugar, salt and 3/4 cup crushed crackers in a medium bowl. Stir well.
4
Pour into the prepared baking dish. Bake for 40 minutes. Sprinkle with the remaining crushed crackers. Bake until golden brown and a knife inserted in the center comes out clean, 10–15 minutes longer. Let stand for 10 minutes.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Delicious served with ham, sweet potatoes and coleslaw. Finish with strawberry-rhubarb pie for dessert.
Great Ideas
Great Ideas
• Add more zip to this dish by stirring in 1 can (4 oz.) diced green chiles in Step 3.
You May Also Like...
My Great Recipes Mobile App
Classic American recipes from the archives of Grandma Betty, gathered through the years and carefully brought to life again in an app with deliciously gorgeous photographs of every dish.
