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Special Scalloped Corn

SUBMITTED BY: Mrs. J. Brown

"THE ADDITION of carrots and green pepper makes this a colorful dish, which also grabs attention at a potluck. (For these occasions, I double the recipe). This casserole is also great when you need to prepare a dish ahead of time. All you need to do is bake it before serving. -Mrs. J. Brown, Fort Dodge, Iowa"
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PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (14.75 ounce) can cream-style corn
  • 2 eggs
  • 1/2 cup crushed saltines
  • 1/4 cup butter or margarine, melted
  • 1/4 cup evaporated milk
  • 1/4 cup shredded carrot
  • 1/4 cup chopped green pepper
  • 1 tablespoon chopped celery
  • 1 teaspoon chopped onion
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup shredded Cheddar cheese

DIRECTIONS

  1. In a bowl, combine the first 11 ingredients; mix well. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
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