Ummmm…. YUM! Get in my belly
Scalloped Corn
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
2 green onions, chopped
2 eggs, beaten
20 Ritz Crackers, crushed (I used the new bacon flavored)
2 T. butter, melted
1 C. shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. French fried onions, crushed (for topping)
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9×13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.
Scalloped Corn
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
2 green onions, chopped
2 eggs, beaten
20 Ritz Crackers, crushed (I used the new bacon flavored)
2 T. butter, melted
1 C. shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. French fried onions, crushed (for topping)
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9×13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.
