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Creamed Corn Casserole

Submitted by Julie Douglas, Shelby Electric Cooperative
Servings 20

Ingredients

  • 2 15-ounce cans whole kernel corn drained
  • 2 15-ounce cans creamed corn
  • 1/2 sweet onion minced
  • 1 4-ounce can green chilis
  • 1 4-ounce jar diced pimentos drained
  • 1 sleeve Ritz crackers or other butter crackers, divided
  • 1 stick butter divided
  • 1 cup sharp cheddar cheese shredded
  • 1-1/2 teaspoons Cavender’s or other all-purpose Greek seasoning
  • 1 green onion chopped fine (greens only)
  • 1 egg beaten

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, mix together the corn, creamed corn, onion, pimentos and green chilis. Set aside.
  • In a separate bowl, crush half of the crackers and mix them with the cheese, green onions and seasoning mix. Fold the cracker mixture into the corn mixture.
  • Melt 6 tablespoons of butter and stir it into the mixture along with the egg.
  • Spray a 9-by-13-inch casserole dish with cooking spray and pour in the corn mixture. Bake uncovered for 30 minutes.
  • Crush the remaining crackers, melt 2 tablespoons of butter and mix them together.
  • Crumble the crackers over the top of the casserole and bake another 15 minutes.