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

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 25 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

Cook's Note:

Crush the package of saltines by hand or run them through a food processor until they become small crumbs.

Nutrition Facts

253 calories; protein 6.5g; carbohydrates 43.8g; fat 8.4g; cholesterol 37.7mg; sodium 741.8mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/15/2019
This turned out pretty good and would make a nice side dish for Thanksgiving. The mix was pretty soupy so I ended up doubling the amount of crackers. Read More
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