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Enjoy this recipe from Comfort & Joy Cookbook.
Submitted by: Lori Hobscheidt from Washington, IA
2 eggs, slightly beaten
11-oz. can corn, drained, liquid reserved
14-3/4 oz. can cream-style corn
5-oz. can evaporated milk
4 T. butter, melted
2 T. dried, minced onion
1/8 t. salt
1/8 t. pepper
2 c. saltine crackers, coarsely crushed
8-oz. pkg. Swiss cheese, diced
Combine eggs, corn and 1/2 cup reserved corn liquid in a large bowl; add cream-style corn, milk, butter, onion, salt and pepper. Lightly stir in saltines and cheese. Spray an 8"x8" casserole dish with non-stick vegetable spray. Pour in mixture and bake, covered, at 350 degrees for 50 minutes. Uncover and bake an additional 10 minutes until set. Let stand for 5 minutes before serving. Makes 8 to 10 servings. | |
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Combine eggs, corn and 1/2 cup reserved corn liquid in a large bowl; add cream-style corn, milk, butter, onion, salt and pepper. Lightly stir in saltines and cheese. Spray an 8"x8" casserole dish with non-stick vegetable spray. Pour in mixture and bake, covered, at 350 degrees for 50 minutes. Uncover and bake an additional 10 minutes until set. Let stand for 5 minutes before serving. Makes 8 to 10 servings. |
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