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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
3/4 cup butter, divided (plus extra for the dish) |
2 tablespoons butter |
1 cup chopped green onion (white and green part) |
1 cup chopped celery |
1 green bell pepper, seeded and chopped |
1 red bell pepper, seeded and chopped |
2 (15 ounce) cans yellow corn, drained |
2 (11 ounce) cans white corn, drained |
2 (15 ounce) cans yellow cream-style corn |
2/3 cup evaporated milk |
1 1/2 cups shredded swiss cheese |
1 1/2 cups shredded cheddar cheese |
3 large eggs, lightly beaten |
1 teaspoon salt |
1 teaspoon cracked pepper |
2 cups ritz cracker crumbs (crushed ritz crackers) |
Directions:
1. Preheat oven to 350°; butter a 13 x 9 inch baking dish.
2. In a big skillet, melt the 2 tablespoons butter and add the green onions, celery, and bell peppers; saute for about 5 minutes, or until the vegetables are crisp-tender.
3. Meanwhile, in a small skillet, melt the remaining 3/4 cup butter.
4. In a big bowl, combine all three types of corn, the milk, cheese, eggs, salt, pepper, and 1/2 cup of the melted corn.
5. Add the sauteed vegetables and transfer to the prepared baking pan (at this point you can cover and refrigerate for up to 1 day; add 10-15 minutes to the baking time).
6. Sprinkle with the cracker crumbs and drizzle with the remaining 1/4 cup butter.
7. Bake for 30 minutes, or until the crumbs are browned and crisp.
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