Title: Cheese-Scalloped Corn
Categories: Miamiherald, Vegetables, Vegetarian, Ovolacto
Yield: 10 Servings

2 Eggs; beaten
1 cn Cream corn (15oz)
2/3 c Milk
1 c Cracker crumbs (about 24
-crackers)
1/2 c Chopped onion
1/2 c Chopped green pepper
1 c Grated cheddar cheese
1/4 ts Salt
1/8 ts Pepper

Heat oven to 375 degrees F. Coat a 2-qt casserole with vegetable oil
spray. In a large mixing bowl, stir together the eggs, corn, milk, cracker
crumbs, onion, green pepper if using, cheese, salt and pepper. Pour into
casserole. Bake uncovered, for about 50 minutes, until the corn is set in
the middle and begins to pull away fromt he sides of the casserole.

Nutritional info per serving: 213 cal; 9g pro, 28g carb, 8g fat (33%)

Source: Cooking for Company by the editors of the Farm Journal Miami
Herald, 11/16/95 format by Lisa Crawford, 7/14/96
Posted to MM-Recipes Digest V3 #196

Date: 15 Jul 96 00:22:58 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>