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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe came from the Potluck cookbook. Ingredients:
1 egg, beaten |
1 cup skim milk |
1 cup crushed saltine crackers |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 (16 1/2 ounce) can cream-style corn |
1/4 cup onion, finely chopped |
1 (2 ounce) jar pimiento, drained |
1 tablespoon oil |
1 tablespoon chopped parsley |
Directions:
1. Heat oven to 350 degrees.
2. Combne egg, milk, 2/3 cracker crumbs, salt and pepper in a medium bowl. Stir in corn, onion and pimiento. Pour into ungreased 1 quart casserole dish. Combine remaining 1/3 cracker crumbs with oil in small bowl. Toss to coat. Sprinkle over corn mixture.
3. Bake for 1 hour or until knife inserted into center comes out clean. Do not overbake. Sprinkle with parsley. Let stand 5 to 10 minutes before serving.
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