Easy, family-pleasing scalloped creamed
corn.
Sager's Scalloped
Corn
- 2 (15-ounce) cans of cream style golden
sweet corn
- 2 large eggs
- 1 cup slightly crushed saltine crackers
(about 20) - unsalted tops
- 1/4 cup milk
- Pinch of salt and pepper
- Butter to taste (optional)
- Mix above ingredients together.
- Pour into greased 2 1/2 quart casserole.
- Top with pats of butter, if desired.
- Bake at 350°F (175°C) for one
hour.
Makes 8 servings.
Recipe provided courtesy
of The Canned Vegetable Council.
