Corn Casserole Ii Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Frozen cut corn, defrosted
17 ounce: Can cream-style corn,
3: Eggs, well beaten
1/2 cup: Whole milk,
1 tsp: Salt,
1/4 tsp: Pepper,
1/2 cup: Cracker crumbs or,
1/2 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 1/3 of corn
mixture into casserole. Cover with 1/3 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 (425
F.) for 5 minutes.
Source from luhu.jp
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 1/3 of corn
mixture into casserole. Cover with 1/3 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 (425
F.) for 5 minutes.
Source from luhu.jp