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Corn Casserole

Updated on February 8, 2012

Corn Casserole

A long time ago my great grandma made this corn casserole for one of our family dinners and it has been a family favorite ever since. We don't know where grandma got the recipe or if she made it up herself, all we know at my house is that it is delicious!

Corn Casserole

For 1 small


2 cans whole kernel corn

3 eggs

6 slices white bread, (crusts removed), torn up

1/2 pound Velveeta cheese (use more or less if you want)


salt and pepper to taste


Grease casserole dish with margerine, butter or non-stick spray

In a seperate bowl beat eggs and some milk (it should look kind of like soupy scrambled eggs)

Put 2 cans drained whole kernel corn in casserole dish

Add scrambled egg mix and stir

Add torn white bread, salt and pepper, stir

Add slices of Velveeta cheese and stir

Bake at 350 degrees for 30 minutes to 1 hour or until mixture is firm and browned on top.

For 1 Large

Double ingredients of small casserole recipe and cook for 1 full hour

This is so good, kind of like a cheesy corn souffle.


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