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Shared By mkpedigo
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Creamy Corn Casserole

Ingredients

  • 1/2 cup butter (1 stick)
  • 2 tbs. minced shallot
  • 3 tbs. all-purpose flour
  • 2 tbs. fresh sage, chopped
  • 2 cups whipping cream
  • 2 (16 oz.) packages frozen whole kernel corn
  • 1 sleeve saltine crackers
  • 2 eggs, lightly beaten
  • 2 tbs. sugar
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Directions

  1. Preheat oven to 350° F. In a large 4-quart saucepan, melt 1/4 cup butter over medium heat. Add shallot; cook 1 minute. Stire in flour, sage, and 1/2 tsp. salt. Whisk in cream. Cooke over medium heat until thickend and bubble. Stir in corn.
  2. Finely crush half the saltines. Stir into corn mixture along with eggs and sugar.
  3. Transfer to 2-quart baking dish. Bake, covered, 15 minutes.
  4. In a small saucepan, melt remaining butter. Crush remaining saltines; add to butter. Toss to coat. Top casserole with crackers and bake, uncovered, about 35 to 40 minutes more or until heat through.
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