This is Elwanda’s recipe for corn casserole:
LAYER corn and green beans in buttered casserole dish.
COMBINE cheese, onion, soup, & sour cream and spread over veggies.
COMBINE butter, crackers, & almonds and spread over top.
BAKE uncovered at 350 degrees for 30 minutes.
Thanks for dropping by my blog today! This recipe looks yummy…except that I’m allergic to onions, so that would have to be omitted. And then there’s the fact that I’d be the only one eating it….hmmmmm….but it STILL sounds yummy!
[…] wrote a post last week for Shoepeg Corn Casserole that I published yesterday. It’s something I wouldn’t make very often because of the […]