Corn Mushroom Casserole

Name: Corn Mushroom Casserole
Ingredients: 1 (No. 303) can whole kernel corn; 2 eggs, beaten; 1 (4 oz.) can button mushrooms; 1/2 tsp. salt; 1/4 tsp. onion salt; 1/2 c. fine cracker crumbs; 2 Tbsp. butter or margarine; 1/2 c. milk

8 ingredients

5 steps

Ingredients

1 (No. 303) can whole kernel corn
2 eggs, beaten
1 (4 oz.) can button mushrooms
1/2 tsp. salt
1/4 tsp. onion salt
1/2 c. fine cracker crumbs
2 Tbsp. butter or margarine
1/2 c. milk

Directions

1

Mix drained corn and beaten eggs in a buttered 1 1/2 quart baking dish.
2

Drain mushrooms, reserving 1/4 cup liquid.
3

Stir in drained mushrooms and salts.
4

Sprinkle cracker crumbs on top. Dot with butter and add reserved mushroom liquid to milk and pour over crumbs.
5

Bake uncovered at 350° for 35 to 40 minutes.