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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crusty Corn Casserole Recipe

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This recipe for Crusty Corn Casserole is from Class of 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup fine cracker crumbs
1/2 cup margarine or butter, melted
1/4 cup finely chopped green pepper
1 tbsp. finely chopped onion
2 tbsp. butter or margarine
2 tbsp. flour
1 cup milk
1 can whole kernel corn
1/2 tsp. salt or more to taste
1 tsp. sugar
2 eggs (or 4 yolks), slightly beaten
Directions:
Directions:
Blend cracker crumbs and 1/2 cup of melted butter and press evenly on bottom and sides of a deep 9" pie plate, reserving 1/4 cup crumbs for top. Cook green pepper and onion in 2 tbsp. of butter until onion is transparent. Blend in flour and cook until bubbly. Add milk and cook, stirring constantly, until thickened. Add corn, salt, sugar and eggs. Mix well and pour into crust. Top with remaining crumbs and bake at 400º until firm, about 25 minutes. Cut in pie-shaped wedges and serve.

 

 

 

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