Brock Wetherly Rogers created the doc: "Buttery Ritz-Corn Casserole"
Buttery Ritz-Corn Casserole
So very very very delicious!!!
4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
Topping:
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted
Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.
So very very very delicious!!!
4 cans sweet whole kernel corn (drained)
2 cups mayonnaise (Blue Plate preferred)
1/2 stick butter, melted
8 oz. sour cream
1 small sweet onion, diced finely
One half cup diced green onion
12 oz. grated cheddar cheese
2 tsp. ground black pepper
Half tsp. salt
Topping:
2 stacks Ritz crackers, crumbled not crushed
1 stick butter, melted
Combine all ingredients in a large mixing bowl, except for crackers and 1 stick butter. Pour into a large greased 13x9x2 casserole dish. Crumble Ritz crackers on top of casserole. Do not crush them finely, but crumble them into rough pieces. Melt butter and evenly pour on top of crackers. Bake at 350 degrees for 30 minutes or until bubbly, covered.
No comments:
Post a Comment