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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My family always want me to bring this to all the holiday dinners. I never have any left to take home. This recipe is different from the other corn casseroles because it doesn't use cornbread mix in it. Ingredients:
1 can corn, drained |
1 can creamed corn |
1/4 cup diced red pepper |
1/4 cup diced onion |
1/4 cup diced celery |
1 package saltine crackers, finely crushed |
2 eggs |
1 cup shredded cheese (i use shredded velveeta) |
1 cup milk |
1 tablespoon margarine |
1 pinch pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Grease a casserole dish.
3. (I use a 9 inch round casserole that is about 6 inches deep.) Mix all the ingredients in a bowl and pour into casserole.
4. Bake 1 hour to 1 hour 15 minutes or until top is golden and the middle isn't jiggly.
5. Sprinkle with paprika, if desired.
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