|
Cheese-Scalloped Corn
Source: Cooking for Company by the editors of the Farm Journal
Yield: 10 Servings
2 eggs, beaten
1 (15 oz) can creamed corn
2/3 cup milk
1 cup cracker crumbs (about 24 crackers)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup grated cheddar cheese
1/4 tsp salt
1/8 tsp pepper
Heat oven to 375 degrees F. Coat a 2-qt casserole with vegetable oil spray.
In a large mixing bowl, stir together the eggs, corn, milk, cracker crumbs, onion, green pepper if using, cheese, salt and pepper. Pour into casserole. Bake uncovered, for about 50 minutes, until the corn is set in the middle and begins to pull away from the sides of the casserole.
|