Clam and corn souffle

4 servings

Ingredients

Quantity Ingredient
1¼ cup Soda crackers, crumbled
1 cup Milk
2 Eggs, beaten
1 can Minced clams, undrained
1 cup Frozen corn
3 tablespoons Melted butter
2 tablespoons Minced onion
¼ teaspoon Salt
½ teaspoon Worcestershire
½ cup Sharp cheese, shredded

Directions

A real taste teaser. No one will guess what is in it.

Corn should be thawed, but not cooked.

Soak crackers until soggy in milk and eggs -- about half an hour.

Then add all but the cheese. Mix gently and refrigerate in a 1½ quart casserole.

When ready to bake, place casserole, uncovered, in 300 F oven for 50 minutes. Sprinkle cheese on top and allow it to bake just long enough to melt cheese, about 10 minutes more.

Good with Molded salad.

Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.

Library of Congress # 65-24035. == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 04-24-95

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