- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 2 large eggs, beaten
- 1 cup milk (whole or 2%)
- 1 cup saltine crackers or butter crackers, crushed (reserve a handful for topping)
- One 3 oz can of mushroom pieces
- 2 tbsp butter, melted
- 1 tbsp sugar (optional, for sweetness)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional, for color
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- In a large bowl, combine:
- Whole kernel corn
- Creamed corn
- Beaten eggs
- Milk
- Crushed crackers (save a handful for topping)
- Melted butter
- Sugar, salt, pepper, and paprika
- Mix until well blended.
- Pour mixture into prepared baking dish.
- Sprinkle reserved crushed crackers evenly on top.
- Bake uncovered for 45–50 minutes, until the top is golden brown and the casserole is set (a knife inserted should come out mostly clean).
- Let rest 5 minutes before servings
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