Buttery Corn Casserole
Total TimePrep: 10 min. Bake: 25 min.
- 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
- 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.
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Dec 31, 2013
It trust it's very good if my friend Lisa Whitehead has recommended it to her daughter. Thanks Lisa. Nancy Dobbins
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.
Nov 17, 2011
Our family loves this casserole! I use Club crackers, and regular milk instead of buying evaporated. It's even good leftover!