Country Corn Casserole Recipe

4.5 6 7
Country Corn Casserole Recipe
Country Corn Casserole Recipe photo by Taste of Home
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Country Corn Casserole Recipe

Read Reviews
4.5 6 7
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Nutritional Facts

1 each: 137 calories, 7g fat (3g saturated fat), 13mg cholesterol, 478mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Country Corn Casserole in Reminisce January/February 1997, p49

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mem2094 User ID: 6443870 257232
Reviewed Nov. 24, 2016

"I couldn't find corn/broccoli mix so I just used frozen corn and added my own green pepper and left out the broccoli. It had the taste and texture of creamed corn and I don't like creamed corn."

MY REVIEW
tammycookblogsbooks User ID: 7112115 225667
Reviewed Apr. 30, 2015

"This is such a tasty and simple recipe. I usually don't care for canned soup in my dishes but it works great in this recipe. I didn't cook the veggies beforehand, but I also added onion powder not chopped onion. I had a bag of frozen corn and some frozen red peppers so this is what I used for the veggies. One of my daughters had a friend over and she had seconds and the leftovers the next day."

MY REVIEW
tinaspi User ID: 8193600 224709
Reviewed Apr. 12, 2015

"I first got this recipe from Taste of Home, Home~Style Suppers Volume 4, 2000. And as I was still being in training to be a- good cook, I found this fabulous magazine cook book! Best thing I have found, made my holiday cooking so special! Well been making this recipe since then, most Thanksgivings and other times when we are craving it! I don't change a thing it's perfectly Yummers!!! Thanks so much!"

MY REVIEW
randcbruns User ID: 828588 216022
Reviewed Dec. 26, 2014

"This is so simple and fast to make. My family loved this. We've even made it with a corn/pepper/onion mix. It is delicious however you make it."

MY REVIEW
huti User ID: 5829107 40838
Reviewed Nov. 29, 2013

"Delicious, fast and easy. Perfect for Thanksgiving dinner. Goes well with gobble gobble."

MY REVIEW
tkarinas User ID: 4389335 40835
Reviewed Nov. 7, 2009

"My family absolutely loves pasta and this dish was accepted with so much praise, it was awesome. I will be keeping this recipe."

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