Corn and Cheese Casserole

 There are many recipes online and in books about crockpot creamed corn with parmesan cheese.  I even have one on this blogspot.  However, my husband doesn't like cream cheese which most of the recipes call for, so when I found this recipe online, I knew it was worth a try. I made a few minor changes.   He gave it is seal of approval.  This is great with roast, baked chicken, and pork chops.  Give it try!

2 cans of cream style corn

1 can of whole kernel corn, drained

1/4 cup all purpose flour

3 eggs, lightly beaten

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons sugar

1/2 teaspoon garlic powder

1 Tablespoon prepared mustard (grey, dijon, or yellow)

3/4 cup freshly grated Parmesan cheese

1 sleeve/tube of butter crackers (Ritz), crushed

5 Tablespoons butter, melted

4 Tablespoons Parmesan cheese (topping)

Preheat oven to 350 degrees.  Lightly spray or butter a casserole dish.  In a large bowl mix corn, flour, eggs, salt, pepper, sugar, mustard, and garlic powder.  Pour into casserole dish.  Top with 3/4 cup grated Parmesan cheese.  Bake for 30 minutes.  Remove from oven.  Mix crushed crackers and melted butter in a small bowl. Sprinkle cracker mixture on top of casserole.  Return to oven and bake 5-10 more minutes or until crackers are browned and crisp.  Remove from oven.  Sprinkle with the 4 Tablespoons of Parmesan cheese.  Let stand for 5 minutes prior to serving.