KANSAS CORN SCALLOP
This is one yummy side dish. My best friend's mother used to make this and drop it off to us in college. we would eat the whole dish! It is even good reaheated the next day!!! I make it for my family now and everyone loves it!
Provided by cranberry_lighthouse
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain liguid from whole kernel corn into cup.
- Beat eggs slightly in large bowl.
- stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
- Fold in crackers and diced cheese.
- spoon into greased 8 cup baking dish.
- bake at 325 for one hour.
- let stand five mins before serving.
Nutrition Facts : Calories 829.8, Fat 47.3, SaturatedFat 26.6, Cholesterol 231, Sodium 1281.8, Carbohydrate 68.8, Fiber 4.6, Sugar 7.4, Protein 37.7
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Tara Plunkettmurhy
[email protected]Not bad!
adetunji dickson
[email protected]This was a great way to use up some leftover corn. The casserole was easy to make and very tasty. I would recommend adding a little bit of spice, like cayenne pepper or chili powder, to give it a little kick.
Jaswinder Mehmi
[email protected]This recipe was a hit with my family! The corn and cheese were perfectly creamy and flavorful, and the breadcrumb topping added a nice crunchy texture. I will definitely be making this again.