664672 kansas corn scallop
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (12 or 16 oz.) can whole kernel corn | |
| 2 | Eggs | |
| 1 | (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 |
Directions
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