Tuesday, September 27, 2016


1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings
Note: File Photo

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