baked scalloped corn casserole

Name: Baked Scalloped Corn Casserole
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 17-oz can(s) whole kernel corn, drained; 1 17-oz can(s) cream-style corn; 1/4 cup(s) milk; 1/4 cup(s) round buttery crackers; 1/4 cup(s) chopped onion; 2 - eggs, beaten; 1 2-oz jar(s) chopped pimiento, drained; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 tablespoon(s) grated parmesan cheese; 1 tablespoon(s) butter or margarine

(1 RATING)

66 Pinches

Embers Stephens

Macon, GA

Updated on Feb 26, 2013

Easy, easy, recipe!

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prep time

cook time 45 Min

method Bake

yield 6 servings

Ingredients

1 17-oz cans whole kernel corn, drained
1 17-oz cans cream-style corn
1/4 cup milk
1/4 cup round buttery crackers
1/4 cup chopped onion
2 - eggs, beaten
1 2-oz jars chopped pimiento, drained
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine

How To Make baked scalloped corn casserole

Step 1

Combine all ingredients except cheese and butter, mixing well. Pour into a greased 1 1/2-quart casserole dish. Sprinkle top with cheese and dot with butter.

Step 2

Bake, uncovered, at 350 degrees for 40 to 45 minutes or until center is almost set. Let stand 5 minutes before serving.
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