Creamy Corn Casserole
1/4 cup finely chopped sweet red pepper
3 tablespoons butter or margarine -- divided
1 10 3/4 ounce can condensed cream of chicken soup
3 cups corn kernels
1 8 ounce can sliced water chestnuts -- drained
1/3 cup slivered almonds -- optional
1/2 cup soft bread crumbs
almonds if using. Transfer to a 2 qt baking dish. Melt the remaining
butter; toss with the bread crumbs. Sprinkle on top of the casserole. Bake
uncovered at 350 degrees for 25-30 minutes or until bubbly.
Recipe By :Brenda Wood, Egbert,
Ontario, Canada
Serving Size : 8
1 cup finely chopped celery
1/4 cup finely chopped onion1/4 cup finely chopped sweet red pepper
3 tablespoons butter or margarine -- divided
1 10 3/4 ounce can condensed cream of chicken soup
3 cups corn kernels
1 8 ounce can sliced water chestnuts -- drained
1/3 cup slivered almonds -- optional
1/2 cup soft bread crumbs
In a medium skillet, saute celery,
onion and red pepper in 2 tbsp butter
until tender. Remove from the heat;
stir in soup, corn, water chestnuts andalmonds if using. Transfer to a 2 qt baking dish. Melt the remaining
butter; toss with the bread crumbs. Sprinkle on top of the casserole. Bake
uncovered at 350 degrees for 25-30 minutes or until bubbly.
"Taste of Home's Holiday Recipe
Card Collection, 2001"
No comments:
Post a Comment