 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
|
âThis is one of my favorite recipes and my family loves it,â says Doris Thomas from Scottsville, New York. âItâs been handed down from generation to generation. I love that it can be made the day before!â Ingredients:
1/2 cup chopped green pepper |
1/4 cup chopped onion |
5 tablespoons butter, divided |
2 cups soft bread crumbs |
2 cans (8-1/2 ounces each) cream-style corn |
1 can (11 ounces) whole kernel corn, drained |
2 eggs, lightly beaten |
1/4 cup dry bread crumbs |
Directions:
1. In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
2. Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 5 servings.
|
|