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Scalloped Corn Casserole Recipe

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

Contributor:  
Contributor:  
Marian Jones
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large cans Green Giant Niblet corn, drained
1 cup butter
1 box saltine crackers, crushed
1 pint 1/2 and 1/2

Directions:
Directions:
Drain the cans of corn. Using a round deep dish casserole,
layer the corn, crushed crackers, and butter two or three times or until at the top of the casserole. Pour the 1/2 and 1/2 over the corn dish until you see the liquid at almost the top. Dot with butter. Sprinkle with paprika.
Bake at 400 for 45 minutes to 1 hour, uncovered.

Personal Notes:
Personal Notes:
This recipe was used by Great-Grandma Fanny Dumond Smith and passed on to Grandma Pierce and then to our Mom. We have always had scalloped corn at every holiday meal. It is a real traditional dish!

 

 

 

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