Corn casserole ii

6 servings

Ingredients

Quantity Ingredient
10 ounces Frozen cut corn, defrosted
17 ounces Can cream-style corn
3 Eggs, well beaten
½ cup Whole milk
1 teaspoon Salt
¼ teaspoon Pepper
½ cup Cracker crumbs or
½ cup Fine dry bread crumbs
Butter or margarine

Directions

1. In a medium-sized bowl place cut corn. Add can of cream-style corn and mix

together well. To corn mixture add milk, beaten eggs, salt and pepper. Stir until thoroughly blended.

2. Lightly butter a 2-quart, heat-resistant, non-metallic casserole.

3. Pour ⅓ of corn mixture into casserole. Cover with ⅓ of the crumbs. Dot

with butter. Repeat until all ingredients are used. Be sure to end with crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6 minutes. Remove cover and heat for an additional 1 minute.

Tip: If a browner crust is desired, place in a hot oven (425øF.) for 5 minutes.

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