Title: 664672 Kansas Corn Scallop
Categories: Casserole Vegetable
Yield: 4 Servings
| 1 | | (12 or 16 oz.) can whole kernel corn |
| 2 | | Eggs |
| 1 | | (1 lb.) can cream corn |
| 1 | sm | Can (2/3 c.) evaporated milk |
| 4 | tb | (1/2 stick) butter or margarine, melted |
| 2 | tb | Instant minced onion |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Coarsely crushed soda crackers |
| 1 | pk | Swiss cheese, diced |
Drain liquid from whole-kernel corn into a cup. Beat eggs slightly in a
large bowl; stir in corn and 1/4 cup of the liquid, cream corn, evaporated
milk, melted butter or margarine, onion, salt and pepper; fold in crackers
and diced cheese. Spoon into a greased 8-cup baking dish. Bake in slow 325
degree oven for 1 hour or until set. Let stand
5 minutes before serving.