SCALLOPED CORN WITH VEGETABLES

Scalloped Corn with Vegetables image

You'll hear an earful from guests when you offer this creamy corn dish at Thanksgiving dinner -or any other occasion. "My mother made this recipe all the time when I was young," recollects Kathy Smith of Remsen, New York. "Now, it's a favorite at my house-especially during the holidays."

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (14-3/4 ounces) cream-style corn
2 eggs, beaten
1/2 cup crushed saltines (about 14 crackers)
1/4 cup grated carrot
1/4 cup chopped sweet red pepper
1/4 cup butter, melted
1/4 cup evaporated milk
1 tablespoon chopped celery
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
Paprika

Steps:

In a large bowl, combine the first 11 ingredients. Spoon into four greased 8-oz. baking dishes. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 25-30 minutes or until set.

Nutrition Facts : Calories 322 calories, Fat 20g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 942mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.