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Confetti Scalloped Corn
Created by admin, Tuesday, 01 May 2007
Description
Makes 6 servingsIngredients
1 egg, beaten
1 cup skim milk
1 cup coarsely crushed saltine crackers (about 22 two-inch square crackers), divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16-1/2 ounces) cream-style corn
1/4 cup finely chopped onion
1 jar (2 ounces) chopped pimiento, drained
1 tablespoon crisco oil*
1 tablespoon chopped fresh parsley
1 cup skim milk
1 cup coarsely crushed saltine crackers (about 22 two-inch square crackers), divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16-1/2 ounces) cream-style corn
1/4 cup finely chopped onion
1 jar (2 ounces) chopped pimiento, drained
1 tablespoon crisco oil*
1 tablespoon chopped fresh parsley
Methods/steps
heat oven to 350°F.
combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in medium bowl. stir in corn, onion and pimiento. pour into ungreased 1-quart casserole.
combine remaining 1/3 cup cracker crumbs with crisco oil in small bowl. toss to coat. sprinkle over corn mixture.
bake at 350°F for 1 hour or until knife inserted in center comes out clean. do not overbake. sprikle with parsley. let stand 5 to 10 minutes before serving. garnish, if desired.
*use your favorite crisco oil product.
Reviews
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