Prep 5 mins
Cook 30 mins
My husband came back from a friends house telling me about the best corn casserole he has ever eaten( I am not a big fan of corn). He insisted that I call my friend Sherri and get the recipe. I did and I loved it!!!
- 10 ounces frozen shoe peg corn
- 8 ounces sour cream
- 1 (10 3/4 ounce) can cream of mushroom soup
- townhouse cracker
- butter (just a few pats for the top)
- Mix first four ingredients and place in a 8x8 baking dish. I usually add salt and pepper to the mixture, but Sherri doesn't. Crumble one sleeve of Townhouse crackers on top covering completely. Place a few pats of butter on the top and bake @ 350 degrees for 30 minutes or until bubbly.