Cookin’ with Carolyn Country Corn Casserole

Country Corn Casserole

1 pkg. (16 oz.) frozen corn, broccoli and red pepper
1/4 cup water
1/2 cup chopped onion
2 Tbsp. butter or margarine, divided
1 can (10-3/4 oz.) condensed cheddar cheese soup, undiluted
1/4 cup milk
1-1/3 cups crushed saltines
In a saucepan over medium heat, bring vegetables and water to a boil. Reduce heat; cover and simmer for 5-6 min. or until tender; drain. In a saucepan over medium heat, saute the onion in 1 Tbsp. butter until tender. Add soup and milk; stir until smooth. Add cracker crumbs and cooked vegetables; mix well. Spoon into a greased 8-in. square baking dish. Dot with remaining butter. Bake, uncovered, at 350 degrees for 25-30 min. or until golden. Yield: 6-8 servings.

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