CORN SCALLOP, MY WAY

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Seems like my family has a thing for Scalloped Corn; each person remembers a slightly different recipe however. I found this one in a cookbook and altered it to make it my own. The additional vegetables are similar to the recipe I put into JAP for my daughter's boyfriend--his family recipe, and according to them, 3 generations of...

Provided by Megan Stewart

Categories     Side Casseroles

Number Of Ingredients 13

17 oz can cream corn
2 eggs, beaten
1/2 c crushed ritz crackers
1/4 c butter, melted
1/4 c evaporated milk
1/4 c finely shredded carrot
1/4 c chopped green pepper
1 Tbsp chopped celery (i omit)
1 tsp chopped onion (i add more, i like onion)
1/2 tsp sugar
1/2 tsp salt (i just grind in some fresh sea salt, about 3-4 grinds)
1/2 c shredded cheddar
paprika

Steps:

  • 1. Combine corn and all but cheese and paprika. Mix well. Put into greased 8x8 or 9x9 (or double to put into 9x13). Top with cheese, sprinkle with paprika. Bake at 350 degrees 30 min or until set and top is golden brown.

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