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Country Corn Casserole

 Country Corn Casserole
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
6-8 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.