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Casserole Corn

Fondue.Chef's picture
Ingredients
  Soft breadcrumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Canned whole kernel corn 12 Ounce (1 Can)
  Eggs 2 , beaten
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Celery salt 1⁄4 Teaspoon
Directions

Cook breadcrumbs in butter until lightly browned.
Mix with remaining ingredients and spoon into a buttered 1-quart casserole.
Bake in a 350° F.oven about 40 minutes or until knife inserted into center comes out clean and mixture is firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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