Title: Corn and Cheese Loaf
Categories: Entree Cheese
Yield: 4 Servings
| 1 | pk | Frozen corn |
| 6 | sl | Bread |
| 1/4 | c | Chopped onion |
| 4 | sl | American cheese |
| 3 | | Eggs |
| 1 2/3 | c | Milk |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/2 | ts | Dry mustard |
| 2 | tb | Butter or margarine |
Cook corn according to directions on package, drain.
Trim cuts from bread and put 2 slices on bottom of 9x11x2 inch greased
loaf pan. Cover bread with half the corn and half the onion then add 2
slices cheese.
Repeat by adding 2 slices bread, remaining corn, onion and cheese and end
with last 2 slices of bread.
Blend together eggs, milk, seasonings and butter or margarine. Pour over
bread.
bake in 350 F. oven 50 or 60 minutes. Serve with tomato sauce. Serves 4
to 6. Typed by JJ