corn casserole

Ingredients

• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup melted butter
• 1 1/2 cups crushed cornflakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the creamed corn, whole kernel corn, cream of mushroom soup, and sour cream.
3. Stir in the melted butter, salt, and pepper.
4. Pour the mixture into a 9x13 inch baking dish.
5. Sprinkle the crushed cornflakes evenly over the top.
6. Bake for 30-35 minutes, or until golden brown and bubbly.

Notes

• For a crispier topping, sprinkle a little sugar over the cornflakes before baking.
• You can use regular cornflakes instead of crushed cornflakes.
• To prevent a soggy topping, do not overbake. The casserole is done when the topping is lightly browned.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.