Corn Casserole

"This is a wonderful side dish for Holidays and potlucks. I make it alot and it is always devoured! Hope you enjoy! I usually triple the recipe for a 9X13 casserole!"
 
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photo by Churby photo by Churby
photo by Churby
Ready In:
50mins
Ingredients:
9
Serves:
8
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ingredients

  • 1 (10 ounce) package frozen corn, cooked and drained
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 14 cup sugar
  • 14 cup milk
  • 1 egg, slightly beaten
  • Topping

  • 13 cup cracker crumb (Ritz)
  • 1 tablespoon butter, melted
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directions

  • Melt butter in skillet, add flour.
  • Blend well, add milk and sugar.
  • Stir constantly until mixture is bubbly.
  • Remove from heat.
  • Place back on heat and boil 1 minute.
  • Stir in corn and egg, mix well.
  • Pour into a well greased casserole dish.
  • Mix crackers with butter and sprinkle over top.
  • Bake uncovered in 350 oven for 30-35 minutes.
  • For a 9X13 pan I triple the recipe.
  • I use two bags of the frozen corn and triple everything but the salt and topping.

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Reviews

  1. This was really good and sweet. I really enjoyed it. I will make this again.
     
  2. I am doing practice runs for Thanksgiving and I LOVE this! I thought it would need pepper, but I think it's fine without it. I like how sweet it is and the casserole gets firm. I didn't put the butter on the Ritz in the topping to help reduce calories and it was yummy without it. I don't think I missed it.
     
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