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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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In Grovetown, Georgia, Shawna Hull dresses up canned corn with cream of mushroom soup and sour cream for this speedy baked side. With a savory cracker coating, the recipe makes a big pan, so it's perfect for a potluck or larger gathering. Ingredients:
4 cans (15-1/4 ounces each) whole kernel corn, drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup whole milk |
1 tablespoon dried minced onion |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-3/4 cups crushed butter-flavored crackers (about 34 crackers) |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top.
2. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Yield: 8-10 servings.
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