Pam KendallS Corn Casserole – a delicious recipe with eggs, non-fat milk, soda crackers, yellow onion, cheddar cheese, cream corn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Whisk the eggs. Combine eggs & milk and whisk some more.
3
Put the crackers in a zip- lock bag and smash them.
4
Chop the onion.
5
Add onion, crackers and creamed corn to egg-milk mixture.
6
Add 1/2 C. grated cheese. And combine all ingredients.
7
Spray a 9x13 inch baking dish with PAM. Pour mixture into baking dish.
8
Place in oven and cook for 35 minutes.
9
Pull from oven and sprinkle remaining cheese on top of casserole. Place back in oven for cheese to melt and turn golden brown on top.
10
Test with a knife which should withdraw clean from casserole when done. Slice into squares or let folks serve themselves.
11
Note: Susan usually doubles this recipe. It is very good the next day either cold or reheated.
740
kcal
Calories
65
g
Fat
10
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 eggs, 1 c. non-fat milk (or regular), 2/3 c. soda crackers (about 20 crackers), 1 large yellow onion, and more.
Yes, Pam KendallS Corn Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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