Corn Ham Casserole
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- 2 can(s)
- whole kernel corn
- milk (see directions)
- 1 1/2 c
- cooked ham
- 2 c
- cheddar cheese (shredded)
- 1 c
- cracker crumbs (i use saltines)
- eggs (slightly beaten)
11. Drain 2 cans corn-reserving liquid.
2. Add milk to liquid to make 1 1/4 cups
3. Mix with ham (finely diced)
4. Add cheddar cheese and cracker crumbs.
5. Lightly beat eggs and add to mixture.
6. Bake in greased 9x13 pan for 45 minutes.