Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a 1940's recipe my mother always cooked. Yes-another corn recipe, but my favorite corn casserole.

Ingredients Nutrition


  1. Combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg.
  2. Next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole.
  3. Bake at 350 degrees for 1 hour.


Most Helpful

Needed an extra dish to fix for the 4th so I made this one. I got lots of compliments on it. I used a little less sugar than it called for. I will make this again. Thanks!

Aggiezoey July 05, 2006

This is a wonderful flavorful recipe. I substituted a sweet onion for the green pepper because my DS doesn't like them. I used 8 oz of extra sharp cheddar. The recipe didn't say whether to drain the whole kernal corn or not so I didn't. I think it would be a little firmer in texture if it was drained. However this was the best tasting corn casserole I have ever tasted, and I will make it again! Thanks for sharing your family recipe Sharon!

CarrolJ April 26, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a