Thursday, December 30, 2010

Christmas Dinner. Scalloped Swiss Corn Casserole.

For Thanksgiving, I made this corn casserole. It was good, but it really didn't blow my skirt up and I asked my readers for suggestions. Becky H. came through for me with her recipe for Scalloped Swiss Corn. Thank you, Becky! All the Hawthornes loved it and once again, there were NO leftovers. 
Here's Becky's recipe for Scalloped Swiss Corn:
 4 beaten eggs 
2 15-ounce cans cream-style corn 
  2 cups grated Swiss cheese 
3/4 cup crushed saltine crackers 
12 TB milk 
1 medium onion, finely chopped 
  ground pepper
  Mix well. Turn into a 2-quart casserole dish. Toss: 1 cup crushed saltines 3 TB melted butter Sprinkle buttered crumbs over corn mixture. Bake at 350 degrees about 45 minutes or until a knife inserted comes out clean. Let stand about 5 minutes before serving.
The only changes I made were to halve the recipe since we already had a bunch of side dishes and I was out of saltines so I used club crackers instead. Also, I didn't read the recipe carefully enough and I forgot to add the crackers to the mix.
(Sorry, but I was under just a bit of stress and was a tad distracted Christmas Day. It's a wonder sometimes how I get anything on the table at all.)
Here's my mise en place:
2 eggs 
1 can creamed corn 
1/2 cup milk
 1 cup grated Swiss cheese
 1/2 onion
 For topping:
 1/2 cup crackers 
4 TB butter
Beat the eggs.
Add in the can of creamed corn.
Add in chopped onions.
Mix well.
Stir in cheese.
Mix well.
Pour into a 9-inch square casserole.
I crumbled the crackers by hand since I like my cracker crumbs all different sizes.
Crumble into melted butter.
Mix to coat.
Sprinkle crumb mixture evenly over top of casserole.
Bake at 350 degrees for about 45 minutes or until a tester comes out clean. Let sit about 5 minutes before serving.
Stand up and take a bow, Becky H. This was excellent. Loved the Swiss cheese and the custardy, corny goodness. Another simple, quick, easy, and delicious casserole.

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