Corn Casserole

This recipe is something that growing up, my family always had at Thanks Giving and Christmas. It is the smell that I associate with the holidays, even more than Turkey and stuffings.

I made this yesterday and took it to my friend's for dinner.

Start with two beaten eggs in a large mixing bowl, and pour in 1 1/2 c milk.


Next stir in 1/4 c finely diced onion and 1/2 c diced celery


Now stir in two cans of creamed corn


I have tried doing this with home-made creamed corn, but it just isn't the same.

Next add 2/3 c grated cheddar cheese - I used raw white organic.


Now add 1 tsp salt and a few grinds of black pepper...


...and 1/4 tsp paprika.


Stir in 2 tablespoons of melted butter...


Mix those all together, and then stir in 2 cups of crushed soda crackers.


Now pour this all into a greased casserole dish, and sprinkle with another 1/2 tsp paprika...


and bake for 1 hour at 325 degrees.
When the timer goes off, check it by sticking a butter knife into the center. Knife should come out rather clean, with no batter-like substance on it.



Enjoy!!!




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Printable Version:

Corn Casserole

2 eggs, beaten
1 1/2 c milk
1/4 c finely diced onion
1/2 c diced celery
2 - 14 oz cans creamed corn
1 tsp salt
1/4 tsp pepper
2/3 c grated cheddar cheese
1/4 tsp paprika
2 Tb melted butter
2 c soda cracker crumbs

1/2 tsp paprika

Combine all except last paprika, and pour into a greased casserole dish. Sprinkle with additional 1/2 tsp paprika. Bake 1 hour at 325 degrees. When the timer goes off, check it by sticking a butter knife into the center. Knife should come out rather clean, with no batter-like substance on it.

Enjoy!