Country Corn Casserole
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- 1 pkg
- frozen corn, broccoli, red peppers blend (16 oz)
- 1/4 c
- 1/2 c
- onion, chopped
- 2 Tbsp
- margarine, divided
- 1 can(s)
- condensed cheddar cheese soup (10 3/4 oz can)
- 1/4 c
- 1 1/3 c
- crushed saltine crackers
1*Note: If you can't find the frozen blend, you can use fresh and just make sure it totals the same amount. You will probably have to cook them a little longer.
2In a saucepan over medium heat, bring the veggies and water to a boil. Reduce heat, cover, and simmer for 5-6 minutes or until tender. Drain.
3In a saucepan over medium heat, saute' the onion in one tablespoon of butter until tender. Add the soup and milk. Stir until smooth.
4Add cracker crumbs and cooked veggies to the soup mixture.
5Spoon into a greased 8 inch square baking dish. Dot with the remaining butter.
6Bake uncovered at 350 degrees for 25-30 minutes or until golden brown.