Italian Corn Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
Ingredients
- 1 cup Italian-seasoned bread crumbs, divided
- 1 (15.25-ounce) can corn, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, drained
- 1 (11-ounce) can white shoepeg corn, rinsed and drained
- 1 cup shredded mozzarella cheese
- 1 cup grated asiago cheese
- ½ cup diced red onion
- ½ cup Sour cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup crushed round buttery crackers
- ¼ cup Butter, melted
- diced bell peppers, for garnish
Directions
Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
In bottom of prepared pan, sprinkle ½ cup bread crumbs.
In a large bowl, stir together whole kernel corn, next 10 ingredients, and remaining ½ cup bread crumbs. Spoon into prepared pan. Top with crushed crackers, and drizzle with melted butter.
Bake for 30 minutes or until hot and bubbly. Garnish with bell pepper, if desired.
*You can use 3 cups fresh or thawed frozen corn kernels in place of canned if you like.