Corn Casserole Ii Recipe


Ingredients

10 oz frozen cut corn, defrosted
17 oz 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
1 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 (425øF.) for 5 minutes.


Servings: 6 servings

 

 

Corn Casserole Ii Recipe brought to you by Recipe Ideas


Categories: Casserole; Main Dish


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For the decades that followed, the upper classes competed to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day.

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The arrival of television gave us TV cookery programs and the recipe books that accompanied them.

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We hope you enjoy this Corn Casserole Ii recipe.

 


Corn Casserole Ii Recipe, one of many tasty recipes brought to you by Recipes Ideas




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