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Country Corn Casserole

I DEVISED this recipe when I needed a quick and easy casserole to take to a friend's birthday party. I opened a bag of this and a can of that and came up with a dish my family and friends love. Luckily, I wrote it down when I made it. I had a hunch it was going to be a success! -Debbie Jones, California, Maryland
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6-8 servings

Ingredients

  • 1 package (16 ounces) frozen corn, broccoli and red pepper
  • 1/4 cup water
  • 1/2 cup chopped onion
  • 2 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup milk
  • 1-1/3 cups crushed saltines

Directions

  • In a large saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender; drain. In another large saucepan over medium heat, saute the onion in 1 tablespoon butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables.
  • Spoon into a greased 8-in. square baking dish. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until golden.
Nutrition Facts
1 each: 137 calories, 7g fat (3g saturated fat), 13mg cholesterol, 478mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 4g protein.

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