Cream Corn Casserole  Casseroles  615 reads

Cream Corn Casserole

3 eggs
50 ml flour 4 tbsp
2 can cream corn (14 oz / 398 ml)
425 ml kernel corn 1 3/4 cup
375 ml milk 1 1/2 cup
175 ml cheddar cheese, grated 3/4 cup
salt & pepper to taste

In a medium bowl; beat eggs slightly. Whisk in flour. Add creamed corn, corn kernels, cheese, salt and pepper.

Pour into greased casserole dish and bake in preheated 325 F (160 C) oven 1 to 1 1/2 hours or until set.

Serves 8

Rating 2.67/5
Rating: 2.7/5 (119 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team