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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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THE ADDITION of carrots and green pepper makes this a colorful dish, which also grabs attention at a potluck. (For these occasions, I double the recipe). This casserole is also great when you need to prepare a dish ahead of time. All you need to do is bake it before serving. -Mrs. J. Brown, Fort Dodge, Iowa Ingredients:
1 can (14-3/4 ounces) cream-style corn |
2 eggs |
1/2 cup crushed saltines (about 15 crackers) |
1/4 cup butter, melted |
1/4 cup evaporated milk |
1/4 cup shredded carrot |
1/4 cup chopped green pepper |
1 tablespoon chopped celery |
1 teaspoon chopped onion |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese.
2. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
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