Difference between revisions of "Scalloped Corn II"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
From Menu and Recipes for the week of 2/25/07 | From Menu and Recipes for the week of 2/25/07 | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 17:11, 1 April 2012
Description
From Menu and Recipes for the week of 2/25/07 From "Catsrecipes Y-Group"[1]
Ingredients
- 1 can creamed corn
- 1 can whole kernel corn drained
- 1 sleeve crackers
- 1½ cups shredded cheddar cheese
- 1 onion, diced
- 1 stalk celery diced
- 3 eggs
- ½ tbsp salt
- ½ tbsp paprika
- 1½ cup evaporated milk
- ½ cup butter melted
- 1 cup sour cream
- 1 cup bread crumbs
Directions
- Combine all ingredients.
- Pour into a greased 9x13 casserole dish and bake at 350°F for 50 – 55 minutes.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
