Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4231/
Creamy Corn Casserole
Yield: 8 servings
Ingredients
| 1 | cup | finely chopped celery | |
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| 1/4 | cup | finely chopped onion | |
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| 1/4 | cup | finely chopped sweet red pepper | |
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| 3 | tablespoons | butter or margarine,divided | |
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| 1 | can | (10 3/4 oz.) condensed cream of chicken soup,undiluted | |
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| 3 | cups | fresh, frozen or drained canned corn | |
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| 1 | can | (8 oz.) sliced water chestnuts, drained | |
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| 1/3 | cup | slivered almonds, optional | |
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| 1/2 | cup | soft bread crumbs | |
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Directions:
In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter until tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
Transfer to a 2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole.
Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/4231/
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