Corn Casserole Ii Recipe

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Corn Casserole Ii Ingredients

10 oz frozen cut corn, defrosted
17 oz can cream-style corn
3 eggs, well beaten
1/2 cup whole milk
1 tsp salt
1/4 tsp pepper
1/2 cup cracker crumbs or
1/2 cup fine dry bread crumbs
1 butter or margarine

A Recipe for
Corn Casserole Ii

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This Recipe for Corn Casserole Ii is one of thousands in the Recipes-to-go Meal Cookbook.

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Corn Casserole Ii Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Corn Casserole Ii from the recipe cookbook of Recipes-to-go (Meal)

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Corn Casserole Ii recipe - a tasty recipe for you to add to your collection!
Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Look, there's no metaphysics on earth like chocolates.
Fernando Pessoa

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
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If you find any errors in this Corn Casserole Ii recipe please inform us and we will amend the Corn Casserole Ii recipe immediately

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Corn Casserole Ii

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Corn Casserole Ii Directions

1. In a medium-sized bowl place cut corn. Add can of cream-style corn
and mix together well. To corn mixture add milk, beaten eggs, salt
and pepper. Stir until thoroughly blended. 2. Lightly butter a
2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn
mixture into casserole. Cover with 1/3 of the crumbs. Dot with
butter. Repeat until all ingredients are used. Be sure to end with
crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6
minutes. Remove cover and heat for an additional 1 minute. Tip: If a
browner crust is desired, place in a hot oven (425øF.) for 5 minutes.

Serves: 6

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Corn Casserole Ii Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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