Clam and corn souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Soda crackers, crumbled |
| 1 | cup | Milk |
| 2 | Eggs, beaten | |
| 1 | can | Minced clams, undrained |
| 1 | cup | Frozen corn |
| 3 | tablespoons | Melted butter |
| 2 | tablespoons | Minced onion |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Worcestershire |
| ½ | cup | Sharp cheese, shredded |
Directions
A real taste teaser. No one will guess what is in it.
Corn should be thawed, but not cooked.
Soak crackers until soggy in milk and eggs -- about half an hour.
Then add all but the cheese. Mix gently and refrigerate in a 1½ quart casserole.
When ready to bake, place casserole, uncovered, in 300 F oven for 50 minutes. Sprinkle cheese on top and allow it to bake just long enough to melt cheese, about 10 minutes more.
Good with Molded salad.
Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.
Library of Congress # 65-24035. == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By DALE SHIPP On 04-24-95