20 Ritz Crackers, crushed (I used the new bacon flavored)
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
1/4 C. French fried onions, crushed (for topping)
1 C. shredded sharp cheddar cheese
2 green onions, chopped
2 T. butter, melted
1/2 tsp. pepper
2 eggs, beaten
1/2 tsp. salt
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.
recipe from Jane't page
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
1/4 C. French fried onions, crushed (for topping)
1 C. shredded sharp cheddar cheese
2 green onions, chopped
2 T. butter, melted
1/2 tsp. pepper
2 eggs, beaten
1/2 tsp. salt
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.
recipe from Jane't page
Scalloped Corn recipe
Reviewed by Recipe
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Reviewed by Recipe
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9:06 AM
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