Creamy Corn Casserole

Name: Creamy Corn Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1 cup finely chopped celery; 1/4 cup finely chopped onion; 1/4 cup finely chopped sweet red pepper; 3 tablespoons butter, divided; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3 cups fresh, frozen or drained canned corn; 1 can (8 ounces) sliced water chestnuts, drained; 1/3 cup slivered almonds, optional; 1/2 cup soft bread crumbs

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 8 servings.

If you're looking for a different way to serve vegetables, give this recipe a try. This dish is one of my family's favorites. It just might become a favorite at your house, too.

Ingredients

1 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
3 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups fresh, frozen or drained canned corn
1 can (8 ounces) sliced water chestnuts, drained
1/3 cup slivered almonds, optional
1/2 cup soft bread crumbs

Directions

1. In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
2. Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1 serving: 148 calories, 7g fat (3g saturated fat), 15mg cholesterol, 372mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 4g protein.

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