| | Fruits & Veggies | | Scalloped Corn Casserole (print) | | Provided By: Katie | | Description: | | Ingredients | 2 Eggs
3/4 Cups of Heavy Cream
1 Tablespoon of Sugar
1 Bag of Frozen Corn (12-16 ounces of corn)
1 Sleeve of Crushed Club Crackers (separated)
1 bag Tillamook Shredded Triple Cheddar (separated)
1/2 Stick of Butter
| | Directions | Whisk the 2 eggs with the heavy cream and the sugar.
Fold in the frozen corn, no need to thaw and drain.
Fold in 1/2 Sleeve of Crushed Ritz Crackers + 1/2 of the shredded cheddar.
Using your stick of butter, butter the bottom and sides of 8x8 Casserole dish.
Add your corn batter to the baking dish and bake at 350 degrees for 35 minutes, the pull from oven.
Crushed up the second 1/2 of crackers, melt what is left of the butter you used to grease the baking dish and mix it well with the Ritz crackers.
Top the casserole with the remaining cheddar cheese and the top with the buttered , crushed crackers.
Bake for another 25 to 35 minutes at 350 degrees. You will know it is done when the sides are golden brown and the center is not overly soggy or wet.
If you notice your crackers on top getting too brown, and your center isn't set, cover the casserole dish loosely with foil until the center is set.
Let the casserole rest for 15 minutes before serving. I keep it warm by letting it rest on top of the warm stove | | Notes | | |
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