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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband came back from a friends house telling me about the best corn casserole he has ever eaten( I am not a big fan of corn). He insisted that I call my friend Sherri and get the recipe. I did and I loved it!!! Ingredients:
10 ounces frozen shoe peg corn |
8 ounces sour cream |
1 (10 3/4 ounce) can cream of mushroom soup |
townhouse cracker |
butter (just a few pats for the top) |
Directions:
1. Mix first four ingredients and place in a 8x8 baking dish. I usually add salt and pepper to the mixture, but Sherri doesn't. Crumble one sleeve of Townhouse crackers on top covering completely. Place a few pats of butter on the top and bake 350 degrees for 30 minutes or until bubbly.
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