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Crusty Corn Casserole Recipe

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This recipe for Crusty Corn Casserole, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Adams

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cup fine cracker crumbs
1/2 cup margarine or butter, melted
1/4 cup finely chopped green pepper
1 tbsp. finely chopped onion
2 tbsp. butter or margarine
2 tbsp. flour
1 cup milk
1 can whole kernel corn
1/2 tsp. salt or more to taste
1 tsp. sugar
2 eggs (or 4 yolks), slightly beaten

Directions:
Directions:
Blend cracker crumbs and 1/2 cup of melted butter and press evenly on bottom and sides of a deep 9" pie plate, reserving 1/4 cup crumbs for top. Cook green pepper and onion in 2 tbsp. of butter until onion is transparent. Blend in flour and cook until bubbly. Add milk and cook, stirring constantly, until thickened. Add corn, salt, sugar and eggs. Mix well and pour into crust. Top with remaining crumbs and bake at 400 until firm, about 25 minutes. Cut in pie-shaped wedges and serve.

 

 

 

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