Buttery Corn Casserole
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
Reviews
It trust it's very good if my friend Lisa Whitehead has recommended it to her daughter. Thanks Lisa. Nancy Dobbins
Yummy corn casserole with a crispy top. I felt like the middle could have been a tad creamier, but still a yummy casserole.
Our family loves this casserole! I use Club crackers, and regular milk instead of buying evaporated. It's even good leftover!
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