July 11, 2010

Mmmm, Corn Casserole

 This is one of the few casseroles I love, and it hasn't made any enemies!  I have taken this to many friends who have had new babies, sickness in the house, and potlucks.  Whenever we potluck with our friends (hey its been awhile people!) it is my unspoken  and required assignment.  Here is my most requested recipe.

Corn Casserole

32 oz frozen corn, cooked & drained
8 ounces sour cream
1 can cream of celery soup
8 ounces grated cheddar cheese or mexican cheese
2 sleeves finely crushed Ritz crackers
2 sticks of butter
*Note: original recipe only calls for 1 stick of butter and 1 sleeve of crackers

Put the cooked & drained corn into a 13x9 baking dish.
Mix sour cream and cream of celery soup, and spread this on top of the corn.
Next, sprinkle the cheese.
Mix the melted butter and cracker crumbs and spread on top. 
Bake at 350 degrees for 30 minutes.  Serve hot!
This recipe can be prepared ahead of time and kept in the refrigerator until ready to bake (may take 10 or 15 extra minutes to get done).  I would not recommend freezing.

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