Monday, November 26, 2012

Scalloped Corn Casserole

We had a wonderful Thanksgiving. We had seven for dinner, including us. Of course, we made way way way too much food.  Isn't that always the case on the holidays?  Here is what our spread looked like.  You can see the scalloped corn casserole at the far end.

One of the wonderful things about combining D's family with mine is learning about the dishes that are part of his family's traditions. This casserole is one that his grandmother made every year and now his mom makes it.  I don't think D would believe it was Thanksgiving without it.

If you try it, I hope you enjoy it as much as much as he does.

Scalloped Corn Casserole
Source: My Mother-in-Law

2 whole eggs, well beaten
1 can evaporated milk (sweetened condensed milk can be used if you wish)
1 medium onion, finely chopped
1 Tsp. garlic salt
1 Tsp. black pepper
2 cans creamed corn
1 sleeve saltine crackers, finely crushed
3 tablespoons butter

Preheat oven to 350 degrees
In a large glass bowl, mix eggs, evaporated milk,onion, garlic salt, and black pepper well.
Add creamed corn, making sure mixture is combined completely.
Mix in finely crushed saltines until thoroughly incorporated.
Butter 9 x 9 deep casserole dish with 1 tablespoon of butter, leaving some butter at corners.
Pour corn mixture into dish. Add two tablespoons of butter on top and finish with additional garlic salt and black pepper.
Bake approx. 45 mins. to one hour.

1 comment:

  1. OMG your recipes are amazing. I just gained 10 pounds reading them! ;)


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