Katys Scalloped Corn
This simple recipe came about by necessity. I needed a dish to take to a church supper, didn’t have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and ‘held’ awhile before serving!! Very moist and Delicious!!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.
Step: 2
In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
Step: 3
In a medium-size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
Step: 4
Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.
NUTRITION FACT
Per Serving: 261 calories; protein 7.1g; carbohydrates 30.8g; fat 14.3g; cholesterol 51.1mg; sodium 544.7mg.
The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.
One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .
