Country Corn Casserole

Jennifer Jones


Yet another from my Grandma Whitehead. I sure do love her cookin'.


★★★★★ 1 vote

30 Min
30 Min


Add to Grocery List

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

How to Make Country Corn Casserole


  • 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.

Printable Recipe Card

About Country Corn Casserole

Course/Dish: Side Casseroles
Dietary Needs: Vegetarian
Hashtag: #corn

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