Scalloped corn (serves 6)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream-style corn |
| 1 | can | Whole kernel corn |
| 1 | pack | Frozen whole kernel corn |
| 1¼ | cup | Milk |
| 5 | Eggs, unbeaten | |
| 1½ | cup | Broken crackers |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Onion, grated |
| 1 | tablespoon | Green pepper, chopped |
| Combine corn, milk and | ||
| Unbeaten eggs in a 4 quart | ||
| Casserole dish. Add | ||
| Cracker crumbs, salt, pepper | ||
| Butter, onion and green | ||
| Pepper | ||
| Degrees for 45 to 50 minutes | ||
| (Can be frozen. When frozen | ||
| Place in 325 | ||
| Degree oven for 35 to 45 | ||
| Minutes, uncovered.) | ||
| Bake at 350 | ||
Directions
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