Sweet Corn Casserole 21 Nov 17

Sweet Corn Casserole – submitted by Brenda Fruhwirth of New Ulm – “Have made this recipe for the last several years – usually use my own frozen corn, decrease the sugar to 1/4 cup and I add onions….. Yummy!”

1 (15.25 oz.) can whole kernel corn, drained
1 (15 oz.) can cream-style corn
1 c sugar
1 egg
1/4 c butter, melted and divided
2 sleeves buttery round crackers (such as Ritz), crushed and divided

Stir whole kernel corn, cream-style corn, sugar, egg and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter. Bake at 325° until beginning to brown, 25-30 minutes