Scalloped Corn
Submitted by: Katherine Denning




" This simple recipe came about "by necessity."
I needed a dish to take to a church supper, didn't
have a car available, so I used things I always have on hand.
The Big PLUS: This dish can be baked and 'held' awhile before serving!!
Very moist and Delicious!! "


Ingredients
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 tablespoons butter
2 tablespoons vegetable oil
1 (14.75 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 egg, lightly beaten
1/2 cup shredded Cheddar cheese
1/3 cup crushed buttery round crackers




Directions
1 Preheat oven to 325 degrees F (165 degrees C).
Grease an 8 or 9 inch casserole dish.

2 In a small frying pan, saute onion, green pepper, and celery in
butter or margarine and vegetable oil. Saute vegetables until tender.
Remove vegetables from oil.

3 In a medium size mixing bowl, combine cream style corn, niblet corn,
egg and cheese. Mix onion and celery mixture into the corn mixture.
Spread into prepared casserole dish.

4 Bake for 25 minutes. Remove casserole from oven and sprinkle cracker
crumbs onto the top. Return casserole to oven and bake another 10 minutes.
Serve hot or warm.



Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 254
Protein 7g
Total Fat 14g
Sodium 482mg
Cholesterol 56mg
Carbohydrates 30g
Fiber 3g