Back to Buttery Corn Casserole

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Buttery Corn Casserole Recipe

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."
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:6 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 3 tablespoons butter, melted, divided
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup crushed butter-flavored crackers (about 24 crackers), divided

Directions

  • 1. 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. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture.
  • 2. Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly. Yield: 6 servings.

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Buttery Corn Casserole

Sort By :
MY REVIEW
Ndobbins58
Reviewed Dec. 31, 2013

"It trust it's very good if my friend Lisa Whitehead has recommended it to her daughter. Thanks Lisa. Nancy Dobbins"

MY REVIEW
Barenakedchef
Reviewed Apr. 10, 2012

"Yummy corn casserole with a crispy top. I felt like the middle could have been a tad creamier, but still a yummy casserole."

MY REVIEW
jenilovesdaisies
Reviewed Nov. 17, 2011

"Our family loves this casserole! I use Club crackers, and regular milk instead of buying evaporated. It's even good leftover!"

Loading Image