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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Try this crowd-pleasing corn casserole the next time youâre looking for a side dish that's colorful, delicious and has a little zip. Itâs an easy combination everyone will love.Jeaune Hadl Van Meter, Lexington, Kentucky Ingredients:
4 cups fresh or frozen yellow, white or shoepeg corn, thawed |
2 medium sweet red peppers, chopped |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1/2 cup evaporated milk |
1 to 2 hot chili peppers, seeded and chopped |
1 teaspoon garlic salt |
1/2 teaspoon pepper |
1/2 teaspoon ground mustard |
1 cup dry bread crumbs |
1/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the bread crumbs and butter.
2. Spoon half of the crumb mixture into an ungreased 2-qt. baking dish. Top with corn mixture and remaining crumb mixture. Bake, uncovered, at 375° for 20-25 minutes or until golden brown and bubbly. Yield: 6 servings.
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