"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From the Recipe File of Marie Weber
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 17 oz. can cream style corn
1 cup milk
1 well beaten egg
1 cup cracker crumbs
1/4 cup finely chopped onions
3 tbsp. chopped canned pimento
3/4 tsp salt
1/2 cup buttered cracker crumbs

Directions:
Directions:
Heat corn and milk. Gradually stir in egg. Add the 1 cup cracker crumbs, onion, pimento, salt and dash of pepper. Mix well. Pour into greased 8" round baking dish. Top with buttered crumbs. Bake in 350 oven for 30 minutes or untill the top is browned & looks done.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like a little more corn in my casserole so I use one can of scalloped corn and one can of regular.

 

 

 

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