You can really save a lot of effort on this casserole by starting it out in the crock pot. Allow everything to cook together while you are getting ready and doing whatever else you have to do for the day. Then, about ten minutes before it’s time to go, dump it in a casserole dish and cover it in crackers for a quick bake.
Check out what they are saying about this recipe over at Recipe Lion:
“…the ultimate dish among casserole recipes to bring to a potluck, party or whatever…”
Usually I save this for dinner parties, but once in a while that craving will hit and I’ll make it just for us at home. It always gets gobbled right up!
Ingredients
1 small bag Bird’s Eye frozen broccoli, thawed
2 cups frozen corn, thawed
1 can creamed corn
1 sleeve Ritz crackers, crushed
1 stick of Land O’ Lakes butter, melted
salt and pepper to taste
garlic powder to taste
Instructions
Preheat oven to 350 degrees F. Use a 9×11 or 2 quart baking pan/dish and coat with PAM cooking spray.
Mix broccoli, corn and creamed corn in dish baking dish. Add salt, pepper and garlic to taste, mix in.
Mix melted butter and crushed Ritz crackers together in small bowl.
Spread cracker mixture over top of casserole. Add more salt and pepper if desired.
Bake in middle of the oven for 35 minutes until top is golden brown.
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Quick Tip: Cover with foil for a more even cook.
Thanks again to Recipe Lion for this fast and yummy recipe.
When I was a teenager there was a recipe for mock apple pie on the Ritz cracker box. I made it and it was delicious. But I didn’t save the recipe. I couldn’t believe how cracker could taste like apples. Wish I still had the recipe.
I made that pie also, in fortunately I didn’t save the recipe either. Maybe one will show up here!!
Ingredients
2 cups sugar
2 tsp. cream of tartar
1-3/4 cups water
Zest and 2 Tbsp. juice from 1 lemon
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
2 Tbsp. butter or margarine, cut into small pieces
1/2 tsp. ground cinnamon
Instructions
MIX sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min.
HEAT oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon.
ROLL out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 30 to 35 min. or until golden brown. Cool.
Tjis happens to be my son’s favorite pie. I still have my Mama’s recipe card with this written on it. I do add a few more crackers to make it a little more solid. When I make this it blows peoples mind when they find out what it really is.
Great for vegetarians, not for me.
This mock apple pie is so good. When I make it I drop the crackers whole into the pot and if they don’t get soaked I will push down carefully. I’ve never broken them.