Creamy Corn Casserole

This casserole is a snap to make and tastes best when topped with roasted red peppers and fried sage.

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Makes: 6 cups
  • Hands On: 25 mins
  • Total Time: 1 hr 15 mins

Creamy Corn Casserole

Directions

  1. Preheat oven to 350 degrees F. In a 4-quart saucepan melt 1/4 cup butter over medium heat. Add shallot and cook for 1 minute. Stir in flour, chopped sage, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Stir in corn.
  2. Finely crush half of the crackers. Stir into corn mixture along with eggs and sugar. Spoon the mixture into a 2-quart square or oval baking dish; cover with foil and bake for 15 minutes.
  3. Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.
  4. Uncover and top corn mixture with crackers. Bake, uncovered, for 35 to 40 minutes or until heated through.
  5. To serve, top with roasted red peppers and fried sage.

From the Test Kitchen

Fried sage leaves

in a skillet heat 1 tablespoon vegetable oil over medium-high heat. Add 12 sage leaves; cook about 1 minute or until crisp. Using a slotted spoon, remove sage leaves from skillet; drain on paper towels.

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Nutrition Facts (Creamy Corn Casserole)

  • Per serving:
  • 343 kcal ,
  • 25 g fat
  • (15 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 106 mg chol. ,
  • 282 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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