Casserole Corn Recipe
The taste of this very Casserole Corn recipe has played on my senses so much that I seldom consider any other recipe of Casserole Corn. An incredible Casserole Corn gets its taste from Vegetable. If it is an impressive Side Dish that you require, then this dish is the answer. Please share this Casserole Corn recipe with your friends and family and let me know what they have to say.
Ingredients
1 cup soft breadcrumbs
2 tablespoons butter
1 can (12 ounces) whole kernel corn
2 eggs, beaten
1 can (10 1/2 ounces) condensed cream-of-mushroom soup
1/4 cup finely chopped onion
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon celery salt
Directions
Cook breadcrumbs in butter until lightly browned.
Mix with remaining ingredients and spoon into a buttered 1-quart casserole.
Bake in a 350° F.oven about 40 minutes or until knife inserted into center comes out clean and mixture is firm.
Mix with remaining ingredients and spoon into a buttered 1-quart casserole.
Bake in a 350° F.oven about 40 minutes or until knife inserted into center comes out clean and mixture is firm.
