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

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."

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.

Originally published as Buttery Corn Casserole in Quick Cooking March/April 2004

Reviews

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Average Rating:

Ndobbins58

Dec 31, 2013

It trust it's very good if my friend Lisa Whitehead has recommended it to her daughter. Thanks Lisa. Nancy Dobbins
Barenakedchef

Apr 10, 2012

Yummy corn casserole with a crispy top. I felt like the middle could have been a tad creamier, but still a yummy casserole.
jenilovesdaisies

Nov 17, 2011

Our family loves this casserole! I use Club crackers, and regular milk instead of buying evaporated. It's even good leftover!