Scalloped Corn Casserole

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Scalloped Corn Casserole

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Ingredients

  • 1 quart corn canned and drained, frozen corn that has been thawed, or fresh cooked
  • 1 cup cracker or bread crumbs
  • 2 eggs
  • ½ cup milk
  • salt and pepper to taste

Instructions

  • Place the corn and crumbs in layers in a buttered casserole dish, keeping out a bit of crumbs to sprinkle on top.
  • In a small mixing bowl, beat the eggs well; add the milk, salt, and pepper.
  • Carefully pour over the corn and crumbs; top with the remaining crumbs and bake at 350° for 20 minutes or until bubbly and golden on top.
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Course; Casserole
Cuisine; Amish