"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scalloped Corn Casserole Recipe

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

Contributor:  
Contributor:  
Tere Railey
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz) can corn niblets, drained
1 (15 oz) can creamed corn
2 large eggs, beaten
1 cup milk or half and half
one sleeve crushed saltine crackers
1/2 cup butter, melted
salt and pepper to taste

Directions:
Directions:
Preheat oven to 350. Combine melted butter and saltines in a small bowl and set aside. In a medium bowl, combine the corns, beaten eggs, milk, salt and pepper. Line a 2 quart casserole with buttered crumbs. Layer milk/corn mixture with buttered crackers ending with crackers. Dot with more butter if desired. Bake for 45- 50 minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Kids love this dish, kids like Shari, Bret, Samantha, Kristen, Kindall, Sara, Katy, Whitney, Malcolm. No holiday would be complete without the corn casserole. It is creamy, buttery, crunchy, and hey, it's a vegetable.

 

 

 

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