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Country Corn Casserole Recipe
Country Corn Casserole Recipe photo by Taste of Home

Country Corn Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  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

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.

Reviews for Country Corn Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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MY REVIEW
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
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
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
Reviewed Nov. 29, 2013

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

MY REVIEW
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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