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“My husband came back from a friends house telling me about the best corn casserole he has ever eaten( I am not a big fan of corn). He insisted that I call my friend Sherri and get the recipe. I did and I loved it!!!”
READY IN:
35mins
SERVES:
6-8
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 10 ounces frozen shoe peg corn
  • 8 ounces sour cream
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • townhouse cracker
  • butter (just a few pats for the top)

Directions

  1. Mix first four ingredients and place in a 8x8 baking dish. I usually add salt and pepper to the mixture, but Sherri doesn't. Crumble one sleeve of Townhouse crackers on top covering completely. Place a few pats of butter on the top and bake @ 350 degrees for 30 minutes or until bubbly.

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