Corn Casserole Crackers Recipes

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SCALLOPED CORN



Scalloped Corn image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

CORN CASSEROLE WITH CRACKERS



Corn Casserole with Crackers image

This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!

Provided by HJP

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

1 tablespoon vegetable oil
½ large onion, chopped
2 ribs celery, chopped
1 pinch salt and ground black pepper to taste
3 (15.25 ounce) cans sweet whole-kernel corn, drained
2 (15 ounce) cans creamed corn
1 (4 ounce) packet saltine crackers, crushed
2 eggs
2 tablespoons milk
4 tablespoons melted butter
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
  • Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g

BUTTERY CORN CASSEROLE



Buttery Corn Casserole image

Lisa Whitehead from Caraway, Arkansas sends this comforting side dish her daughter (pictured) prepares. "Megan is an excellent cook and baker," Lisa writes. "She has won several top prizes for her cooking and baking skills."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
3 tablespoons butter, melted, divided
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cups shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 24 crackers), divided

Steps:

  • In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. , Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

Nutrition Facts :

EASY JIFFY CREAMED CORN CASSEROLE



Easy Jiffy Creamed Corn Casserole image

This creamy, savory and easy Jiffy Creamed Corn Casserole uses just 7 ingredients and is the perfect side dish with just about anything!

Provided by Shelly

Categories     Side Dishes

Time 55m

Yield 10

Number Of Ingredients 7

1 (8 ounce) container sour cream
1/2 cup butter, melted and divided in half
1 (15- ounce) can creamed corn
1 (11- ounce) can Mexicorn, drained (or whole kernel corn)
1 (8.5- ounce) package corn bread mix (like Jiffy)
1 cup grated cheddar cheese
15 Ritz crackers, crushed

Steps:

  • Preheat the oven to 350F. Cpat a 9×9 baking dish with nonstick spray and set aside.
  • In a large bowl combine sour cream, half the melted butter, creamed corn, Mexicorn, dry corn bread mix, and grated cheddar cheese.
  • Pour mixture into prepared pan. Sprinkle crushed crackers on top and drizzle the remaining butter onto the crackers.
  • Bake for 40-45 minutes until center is set and edges are lightly golden.
  • Serve warm or at room temperature.

CORN CASSEROLE



Corn Casserole image

This dish comes together quickly and it is so yummy. I often serve it during the holidays. I generally use frozen whole kernel corn instead of canned. You can use any kind of crackers for the topping that you like, I usually use a club style cracker. Sometimes I even mix the ingredients in the casserole dish, although that can be messy if you are not careful. I hope you enjoy this recipe, we sure do! *If you are making this dish ahead of time, it can be assembled except for the crushed crackers and set in the refrigerator until ready to cook.

Provided by Adelinkat

Categories     Corn

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, drained
1/3 cup sour cream
1/2 cup milk
2 eggs, beaten
1/3 cup flour
1/2 medium onion, chopped
salt and pepper (some cayenne pepper is pretty in this dish)
1/2 cup Club crackers, crushed
1 tablespoon butter, melted

Steps:

  • 1) mix all ingredients together except crackers and butter.
  • 2) place into a baking dish
  • 3) top with crushed crackers and drizzle melted butter over the top.
  • 4) bake at 350 for an hour.

Nutrition Facts : Calories 371.2, Fat 13.6, SaturatedFat 6.1, Cholesterol 114.9, Sodium 853, Carbohydrate 57.9, Fiber 4.4, Sugar 8.4, Protein 11.3

RITZ CORN CASSEROLE



Ritz Corn Casserole image

My ex's family makes a corn casserole as a holiday side dish that I have been trying to recreate for a few years. I obviously can't call to ask for the recipe and so this is the closest I've been able to get.

Provided by xtine411

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

35 Ritz crackers
4 tablespoons butter, melted
2 (14 ounce) cans creamed corn
2 eggs, beaten
2 tablespoons flour
1 tablespoon milk (enough to make a paste)

Steps:

  • Crush the Ritz crackers close to a powder consistency.
  • Add the melted butter to crackers and mix with hands until crumbly.
  • Spread half of cracker mixture on bottom of a square casserole dish, pressing down with fingers to make a crust.
  • Heat creamed corn on stove until warm throughout.
  • Add eggs and stir until combined.
  • Mix flour with just enough milk to make a thick paste.
  • Add flour paste to corn mixture.
  • Stir well and heat throughout.
  • Pour into casserole dish.
  • Bake 30 minutes at 400 or until firm.
  • Add remaining crackers to form a top crust and bake additional 10 minutes.

Nutrition Facts : Calories 300.7, Fat 14.4, SaturatedFat 6.6, Cholesterol 82.7, Sodium 670.9, Carbohydrate 40.5, Fiber 2.2, Sugar 6.3, Protein 6.4

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