SCALLOPED CORN2 eggs
1 (17 ounce) can cream-style corn
2/3 cup milk
2 tablespoons cold butter or margarine, cut in small pieces
1/2 cup crushed saltines (about 12)
1/4 teaspoon each salt and pepper (or to taste)
Cherry tomatoes and fresh parsley (optional, for garnish)
In bowl beat eggs until frothy. Stir in remaining ingredients except garnish until well blended. Turn into greased 1-quart casserole.
Bake in preheated 350 degree F oven 1 hour or until knife inserted in center comes out clean.
Garnish with cherry tomatoes and fresh parsley, if desired.
Makes 4 servings
From: Recipelink.com
Source: Recipe clipping:
Woman's Day magazine, May 17, 1983