Description
This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!
Ingredients
- 1 tablespoon vegetable oil
- ½ large onion, chopped
- 2 ribs celery, chopped
- 1 pinch salt and ground black pepper to taste (Optional)
- 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 (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 12