Prep 5 mins
Cook 30 mins
This is a stripped-down, yet very tasty, version of a classic corn casserole. My friend Shawna Marie gave it to me long ago and it is now a favorite with friends and family.
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn
- 2 eggs
- 18 saltines, crushed
- 1⁄4 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- Mix all ingredients in medium bowl.
- Pour into buttered 1 or 2 qt baking dish.
- Bake 30 minutes at 350°F.
Excellent casserole!! My family just loved this recipe! I thought it was different to put the saltines in the casserole, I figured they should go on top!! But I crushed them up and mixed everything up. DS took 2nd then 3rds, when he even takes 2nds I know the recipe has to go into our favorites!! This is so easy to put together too!! Thanks for posting such a wonderful casserole, I will be making this many, many times!!
This was a nice side dish. Needed something, but I just can't put my finger on what... Next time I will crush the crackers just a bit more (had a few big pieces!), but that was my own fault! :)
This was really good and easy to make. I think it could have used just a bit more seasoning - maybe more pepper. My son enjoyed crushing up the crackers :) Made for Fall PAC 2007.