Corn and cheese loaf

Yield: 4 servings

Measure Ingredient
1 pack Frozen corn
6 slices Bread
¼ cup Chopped onion
4 slices American cheese
3 eaches Eggs
1⅔ cup Milk
1 teaspoon Salt
½ teaspoon Paprika
½ teaspoon Dry mustard
2 tablespoons Butter or margarine

Cook corn according to directions on package, drain.

Trim cuts from bread and put 2 slices on bottom of 9x11x2 inch greased loaf pan. Cover bread with half the corn and half the onion then add 2 slices cheese.

Repeat by adding 2 slices bread, remaining corn, onion and cheese and end with last 2 slices of bread.

Blend together eggs, milk, seasonings and butter or margarine. Pour over bread.

bake in 350 F. oven 50 or 60 minutes. Serve with tomato sauce.

Serves 4 to 6.

Typed by JJ

Submitted By JJ JUDKINS On 08-19-95

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