Scalloped Corn with Vegetables |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You'll hear an earful from guests when you offer this creamy corn dish at Thanksgiving dinner or any other occasion. My mother made this recipe all the time when I was young, recollects Kathy Smith of Remsen, New York. Now, it's a favorite at my houseespecially during the holidays. Ingredients:
1 can (14-3/4 ounces) cream-style corn |
2 eggs, beaten |
1/2 cup crushed saltines (about 14 crackers) |
1/4 cup grated carrot |
1/4 cup chopped sweet red pepper |
1/4 cup butter, melted |
1/4 cup evaporated milk |
1 tablespoon chopped celery |
1 tablespoon chopped onion |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup shredded cheddar cheese |
paprika |
Directions:
1. In a large bowl, combine the first 11 ingredients. Spoon into four greased 8-oz. baking dishes. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 25-30 minutes or until set. Yield: 4 servings.
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