Scalloped Corn 2

Course : Vegetables
Serves: 1
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2 cans corn
2 cans creamed corn
1 can evaporated milk
1 large egg
1 package saltine crackers -- one wrapped stack
1/4 cup onions -- chopped

Preparation / Directions:

In a large bowl, mix all the above together except the milk. After mixing add enough milk to moisten well but not to be soupy. Add salt and pepper to taste. Place in baking bowl or dish (pyrex, etc.) and top with specks of butter or margarine. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and continue baking for additional 20-30 minutes to brown top. If recipe is doubled and baked in a larger dish add another 15 minutes to baking time. The secret is to keep the corn moist while in the oven.


Nutritional Information:

771 Calories (kcal); 27g Total Fat; (29% calories from fat); 34g Protein; 112g Carbohydrate; 261mg Cholesterol; 1119mg Sodium

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