Country Corn Casserole Recipe

Country Corn Casserole Recipe photo by Taste of Home

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I DEVISED this recipe when I needed a quick and easy casserole to take to a friend's birthday party. I opened a bag of this and a can of that and came up with a dish my family and friends love. Luckily, I wrote it down when I made it. I had a hunch it was going to be a success! -Debbie Jones, California, Maryland

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Country Corn Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6-8 Servings

20 25 45

Ingredients

1 package (16 ounces) frozen corn, broccoli and red pepper
1/4 cup water
1/2 cup chopped onion
2 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup milk
1-1/3 cups crushed saltines

Directions

In a large saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In another large saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables.
Spoon into a greased 8-in. square baking dish. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until golden. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 137 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 478 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Country Corn Casserole in Reminisce January/February 1997, p49