Corn casserole ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen cut corn, defrosted |
| 17 | ounces | Can cream-style corn |
| 3 | Eggs, well beaten | |
| ½ | cup | Whole milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Cracker crumbs or |
| ½ | cup | Fine dry bread crumbs |
| Butter or margarine | ||
Directions
1. In a medium-sized bowl place cut corn. Add can of cream-style corn and mix
together well. To corn mixture add milk, beaten eggs, salt and pepper. Stir until thoroughly blended.
2. Lightly butter a 2-quart, heat-resistant, non-metallic casserole.
3. Pour ⅓ of corn mixture into casserole. Cover with ⅓ of the crumbs. Dot
with butter. Repeat until all ingredients are used. Be sure to end with crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6 minutes. Remove cover and heat for an additional 1 minute.
Tip: If a browner crust is desired, place in a hot oven (425øF.) for 5 minutes.