Cheese-scalloped corn
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; beaten | |
| 1 | can | Cream corn (15oz) |
| ⅔ | cup | Milk |
| 1 | cup | Cracker crumbs (about 24 crackers) |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| 1 | cup | Grated cheddar cheese |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
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 fromt he sides of the casserole.
Nutritional info per serving: 213 cal; 9g pro, 28g carb, 8g fat (33%) Source: Cooking for Company by the editors of the Farm Journal Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96