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Buttery Corn Casserole


  • 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


  • 1. 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.
  • 2. Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

Nutrition Facts


Average Rating: 4.75
  • Ndobbins58
    Dec 31, 1969

    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!

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