SCALLOPED CORN CASSEROLE
Florence Rivera from mother Florence Borck
1 17 oz. can creamed corn
1 egg
1 cup milk
¼ cup onions
1 sleeve saltines
1/2 stick butter
Combine eggs, milk, 2/3 cup crackers, salt/pepper.
Stir in corn and turn in 1 quart casserole.
Melt butter and add 1/3 cracker crumbs and spread on top.
Bake at 350 for 1 hour or until knife comes out clean.
Serves: four to five
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