Monday, October 25, 2010

Buttery Corn Casserole

We love this cheesy corn casserole! It's almost like macaroni and cheese with corn instead of pasta. 

2 eggs, lightly beaten
1 can (5 ounces) evaporated milk
3 tablespoons butter or margarine, melted, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups (8 ounces) 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 11-in. x 7-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.

I have just used a 1/2 cup of regular milk before instead of the canned, and it works out just fine.

I got this recipe from the always wonderful Taste of Home.

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