664672 kansas corn scallop

4 servings
(12 or 16 oz.) can whole kernel corn
(1 lb.) can cream corn
1 small Can (2/3 c.) evaporated milk
4 tablespoons (1/2 stick) butter or margarine, melted
2 tablespoons Instant minced onion
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Coarsely crushed soda crackers
1 pack Swiss cheese, diced

Drain liquid from whole-kernel corn into a cup. Beat eggs slightly in a large bowl; stir in corn and ¼ cup of the liquid, cream corn, evaporated milk, melted butter or margarine, onion, salt and pepper; fold in crackers and diced cheese. Spoon into a greased 8-cup baking dish. Bake in slow 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving. Submitted By BARRY WEINSTEIN On 03-24-95

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