Crab and Corn Casserole


  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, blend together cream of chicken soup, sour cream, milk, cheese and dried seasoning. Once ingredients are thoroughly incorporated, gently fold in the crab, making sure to get it mixed in completely.
  3. Spoon the wet mixture into a 4-inch-deep non-stick half pan that's been coated with nonstick spray.
  4. Mix the crushed corn flakes and melted butter together in a clean mixing bowl. Make sure the flakes are completely coated in butter. Sprinkle the buttered flake mixture on the top of the casserole making sure to completely cover the surface.
  5. Place in a 325-degree oven for approximately 45 minutes or until the top is golden brown and crispy. Serve warm and enjoy!


  • 1 Tbsp. Contigo® Pepper(s), Chipotle in Adobo Sauce, dried
  • 1 cup corn flake cereal, crushed
  • 20 oz. corn, kernels, drained if canned
  • 12 oz. Empire's Treasure® Crabmeat
  • 2 Tbsps. garlic, granulated
  • 1/4 cup Nature's Best Dairy® Butter, Salted, melted
  • 1/4 cup Nature's Best Dairy® Milk, Whole
  • 1/2 cup Nature's Best Dairy® Sour Cream
  • 1 cup soup, cream of chicken
  • 1/2 cup West Creek® Cheese Grated, Cheddar