CHEESE-SCALLOPED CORN

      Title: CHEESE-SCALLOPED CORN
  Categories: Miamiherald, Vegetables, Vegetarian, Ovolacto
       Yield: 10 Servings
  
       2    Eggs; beaten
       1 cn Cream corn (15oz)
     2/3 c  Milk
       1 c  Cracker crumbs (about 24
            -crackers)
     1/2 c  Chopped onion
     1/2 c  Chopped green pepper
       1 c  Grated cheddar cheese
     1/4 ts Salt
     1/8 ts Pepper
  
   Heat oven to 375 degrees F.  Coat a 2-qt casserole with vegetable oil
   spray. In a large mixing bowl, stir together the eggs, corn, milk,
   cracker crumbs, onion, green pepper if using, cheese, salt and
   pepper. Pour into casserole.  Bake uncovered, for about 50 minutes,
   until the corn is set in the middle and begins to pull away fromt he
   sides of the casserole.
   
   Nutritional info per serving: 213 cal; 9g pro, 28g carb, 8g fat (33%)
   
   Source: Cooking for Company by the editors of the Farm Journal Miami
   Herald, 11/16/95 format by Lisa Crawford, 7/14/96
[ add our full cookbook to your website ] [ Search The Cookbook ]