"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scalloped Corn Casserole Recipe

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This recipe for Scalloped Corn Casserole, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Can cream corn
1 Can corn or frozen corn
1C milk
1 Egg - beaten
1C cracker or breadcrumbs
1/2 C onion - finely chopped
1 t salt
1/2 C buttered cracker crumbs or breadcrumbs

Heat corn and milk. Stir in egg. Add the cracker/breadcrumbs. Add all ingredients and mix well. Pour into greased 8 inch baking dish. Top with buttered cracker/breadcrumbs.

Directions:
Directions:
Bake 350 for 30 minutes

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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