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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Reinhart Estate in Ida, Oklahoma in 1992. This card was very old and lots of stains on it so I’m guess it was a family favorite. Ingredients:
2 cups diced peeled potatoes |
1/2 cup chopped white onion |
1-1/2 teaspoons salt |
1 teaspoon freshly ground black pepper |
2 cups water |
4 cups fresh corn |
2-3/4 cups fresh milk, divided |
1/4 cup sliced green onions |
2 tablespoons fresh minced parsley |
6 hard cooked eggs, sliced |
3 cups biscuit mix |
Directions:
1. Place potatoes, onion, salt, pepper and water in a saucepan then bring to a boil and boil uncovered for 5 minutes.
2. Add corn and return to boiling and boil for 2 minutes.
3. Drain.
4. Add 1-3/4 cups milk, green onions and parsley.
5. Pour into a greased baking dish.
6. Top with eggs.
7. Mix biscuit mix and remaining milk until smooth then drop by teaspoonfuls onto corn mixture.
8. Bake at 450 for 15 minutes.
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