Veggie Casserole-Scalloped Corn by jej

[S_Wirth]

VEGGIE CASSEROLE -- Scalloped Corn

Submitted by: jej
Last Updated: 3/11/2005

Remember when you could buy Monarch creamed corn? I found a can (with this recipe on the label) on a shelf in a Torino import store 40 years ago, tweaked it to our own taste, and immediately copied it into my recipe book! Absolutely QUICK, EASY, & DELICIOUS.

I diddled between calling this a 'Holiday' dish, or simply 'Miscellaneous.' It graces our table for Thanksgivings and throughout the holiday seasons; however, 'Miscellaneous' won out, as we think it is so good we have it year round, and always when there is a family dinner.

1 can creamed corn
1/2 cup milk
2 eggs, beaten
1/2 c. cracker crumbs (approximately 14 crackers)
salt and pepper to taste (be aware of the salt on the crackers)

1. Crush the crackers first to a fine crumb. Put them in two gallon-size plastic bags (one inside the other), and have at them with the rolling pin or a straight-sided durable tumbler (glass). I find it is faster for me to do this with a couple of single layers instead of all at once. ALSO, this step may be accomplished in the food processor, but it is so quick to do as described, it would take longer to wash the food processor than to roll them out. 🙂

2. Mix together and place in a greased casserole. Choose a size casserole depending on whether you prefer this thick or less thick. I often make a double recipe for a larger casserole.

3. Bake at 350ýF. for 45 to 50 minutes.

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