RecipeReview Country Corn Casserole

RecipeReview Country Corn Casserole
Country Corn Casserole 
Source: Taste of Home
This is such a tasty and simple recipe. I usually don't care for canned soup in my dishes but it works great in this recipe. I didn't cook the veggies beforehand, but I also added onion powder not chopped onion. I had a bag of frozen corn and some frozen red peppers so this is what I used for the veggies. One of my daughters had a friend over and she had seconds and the leftovers the next day.

Country Corn Casserole
1 package (16 ounces) frozen corn, broccoli and red pepper  
1/4 cup water  
1/2 cup chopped onion
2 tablespoons butter, divided  
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted  
1/4 cup milk  
1-1/3 cups crushed saltines
In a large saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In another large saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables. 

Spoon into a greased 8-in. square baking dish. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until golden. Yield: 6-8 servings. 

tammycokblogsbooks recipe rating 5/5

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