Scalloped Corn
From: Kevin Goebel
Fills a 1 3/4 quart casserole dish.

1 can whole kernel corn (drain the liquid from the can before adding the corn to the mix)
1 can cream style corn
1 can cream of mushroom soup
2 eggs
3 saltine crackers, crushed
1 pat of butter
a little black pepper

Options: add half of a small onion, finely chopped, or half of a green pepper, chopped.

I use a rolling pin to crush the saltine crackers before putting them in the bowl. I mix all the ingredients except the butter into my 1 3/4 quart Corning casserole baking dish. I normally put in a few shakes of coarse ground black pepper from the spice jar, rather than measuring a fixed amount, but I wouldn't care for more than a scant 1/4 teaspoon. Drop the butter on top of the mixture and bake at 350 degrees for approximately 90 minutes.

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