John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4231/
Creamy Corn Casserole
Yield: 8 servings
Ingredients
| 1 |
cup |
finely chopped celery
|
|
|
| 1/4 |
cup |
finely chopped onion
|
|
|
| 1/4 |
cup |
finely chopped sweet red pepper
|
|
|
| 3 |
tablespoons |
butter or margarine,divided
|
|
|
| 1 |
can |
(10 3/4 oz.) condensed cream of chicken soup,undiluted
|
|
|
| 3 |
cups |
fresh, frozen or drained canned corn
|
|
|
| 1 |
can |
(8 oz.) sliced water chestnuts, drained
|
|
|
| 1/3 |
cup |
slivered almonds, optional
|
|
|
| 1/2 |
cup |
soft bread crumbs
|
|
|
Directions:
In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter until tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
Transfer to a 2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole.
Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4231/