Gather all ingredients and utensils before beginning.
Drain 3 cans of corn
Smash Ritz crackers.
Add crackers, corn, cream corn, milk, eggs, muffin mix, and 3/4 cup of cheese to a bowl.
Spoon mixture into a sprayed 9x13 pan and cut butter into 4 equal pieces, pushing them slightly into the casserole near the corners.
Top with remaining 1/4 cup of cheese.
Bake at 350 for 35 minutes or until edges are browned and middles is a bit firm, but still soft.
Do not over cook this casserole as it will become dry.
Serve hot. My family enjoyed it as part of our Thanksgiving meal.
- 2.0 Eggs
- 1.0c Cheddar cheese
- 1.0 Row Ritz crackers
- 3.0 Cans corn (15 oz can, drained)
- 1.0 Can cream corn (15 oz size)
- 1/4c Butter
- 1.0 Box Jiffy corn muffin mix
- 1/2c Milk