Lisa Whitehead from Caraway, Arkansas sends this comforting side dish her daughter (pictured) prepares. "Megan is an excellent cook and baker," Lisa writes. "She has won several top prizes for her cooking and baking skills."
Buttery Corn Casserole
Buttery Corn Casserole
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 2 large eggs, lightly beaten
- 1 can (5 ounces) evaporated milk
- 3 tablespoons butter, melted, divided
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 2 cups shredded cheddar cheese
- 1 cup crushed butter-flavored crackers (about 24 crackers), divided
Directions
- In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-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.
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