Italian Corn Casserole
Italian Corn Casserole By Paula Deen JUMP TO RECIPEIngredients - 1 cup Italian-seasoned bread crumbs, divided - 1 (15.25-ounce) can corn, rinsed and drained -
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Ingredients
- 1 cup Italian-seasoned bread crumbs, divided
- 1 (15.25-ounce) can corn, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, drained
- 1 (11-ounce) can white shoepeg corn, rinsed and drained
- 1 cup shredded mozzarella cheese
- 1 cup grated asiago cheese
- ½ cup diced red onion
- ½ cup Sour cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup crushed round buttery crackers
- ¼ cup Butter, melted
- diced bell peppers, for garnish
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