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Buttery Corn Casserole

Name: Buttery Corn Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 2 large 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 shredded cheddar cheese; 1 cup crushed butter-flavored crackers (about 24 crackers), divided

3 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

6 servings

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."

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Ingredients

2 large 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 shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 24 crackers), divided

Directions

In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture.
Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

Buttery Corn Casserole

Ingredients

Directions

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