Scalloped Corn


  • 1/2 cup chopped red pepper and onion
  • 1/3 cup shredded carrots
  • 1/4 cup water
  • 1 (16 oz) can cream corn
  • 1 (8 oz) can kernel corn
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  • 1 cup milk
  • 1 cup crushed saltine crackers
  • 2 large beaten eggs
  • 1/4 cup shredded cheddar cheese


Grease 2 quart baking dish set aside, combine next 5 ingredients together and bring to a boil. Simmer for 7 minutes, drain well squeeze veggies out. In large mixing bowl combine remaining ingredients. Add veggies stir easily. Place into baking dish. Bake at 325 degree F for 40 minutes. Let cool 10 minutes.

By LRP from Lowell, MA


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