| 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
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