"Hunger is the best sauce in the world."--Cervantes

Creamy Cheddar and Corn Casserole Recipe

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This recipe for Creamy Cheddar and Corn Casserole, by , is from Family & Friend Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Steindl
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 ears of corn, white or yellow
1/ 2 large Vidalia or other sweet onion
3/4 cup milk
4 eggs
1 cup half and half or cream
1 tsp. salt
3 cups cheddar, shredded
1/4 cup fresh chives
Ritz crackers or breadcrumbs

Directions:
Directions:
Grease a 3 quart casserole. Remove corn kernels from ears. In saucepan, combine corn, onion and milk. Bring
to a boil and simmer 7 to 9 minutes. Set aside. Beat
eggs, cream, chives and salt with 2 cups of cheese. Stir well and add to corn mixture. Combine well and pour into casserole.
Bake at 325 degrees for 30 minutes.
Top with bread crumbs or cracker crumbs and 1 cup of
shredded cheese and bake an additional 20 minutes.

 

 

 

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