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Corn Casserole Ii

Ingredients
 

10 oz frozen cut corn, defrosted
17 oz can cream-style corn
3 eggs, well beaten
1/2 cup whole milk
1 tsp salt
1/4 tsp pepper
1/2 cup cracker crumbs or
1/2 cup fine dry bread crumbs
1 butter or margarine



 
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Preparation
 
1. In a medium-sized bowl place cut corn. Add can of cream-style corn
and mix together well. To corn mixture add milk, beaten eggs, salt
and pepper. Stir until thoroughly blended. 2. Lightly butter a
2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn
mixture into casserole. Cover with 1/3 of the crumbs. Dot with
butter. Repeat until all ingredients are used. Be sure to end with
crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6
minutes. Remove cover and heat for an additional 1 minute. Tip: If a
browner crust is desired, place in a hot oven (425øF.) for 5 minutes.

 

 
Servings:
6


 

 

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