Spicy Peppers & Corn

Name: Spicy Peppers & Corn
Ingredients: 4 cups fresh or frozen yellow, white or shoepeg corn, thawed; 2 medium sweet red peppers, chopped; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/2 cup evaporated milk; 1 to 2 hot chili peppers, seeded and chopped; 1 teaspoon garlic salt; 1/2 teaspoon pepper; 1/2 teaspoon ground mustard; 1 cup dry bread crumbs; 1/4 cup butter, melted

10 ingredients

2 steps

Ingredients

4 cups fresh or frozen yellow, white or shoepeg corn, thawed
2 medium sweet red peppers, chopped
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup evaporated milk
1 to 2 hot chili peppers, seeded and chopped
1 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 cup dry bread crumbs
1/4 cup butter, melted

Directions

1

In a large bowl, combine the first eight ingredients. In a small bowl, combine the bread crumbs and butter.
2

Spoon half of the crumb mixture into an ungreased 2-qt. baking dish. Top with corn mixture and remaining crumb mixture. Bake, uncovered, at 375° for 20-25 minutes or until golden brown and bubbly.