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“In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; butter a 13 x 9 inch baking dish.
  2. In a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender.
  3. Meanwhile, in a small skillet, melt the remaining 3/4 cup butter.
  4. In a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1/2 cup of the melted corn.
  5. Add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time).
  6. Sprinkle with the cracker crumbs and drizzle with the remaining 1/4 cup butter.
  7. Bake for 30 minutes, or until the crumbs are browned and crisp.

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