| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Appetizers, Vegetables, Casseroles, Microwave | 6 | Servings | |
INGREDIENTS
| 10 | oz | Frozen cut corn, defrosted |
| 17 | oz | Can cream-style corn |
| 3 | Eggs, well beaten | |
| 1/2 | c | Whole milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Cracker crumbs or |
| 1/2 | c | Fine dry bread crumbs |
| Butter or margarine |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”