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.
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
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
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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