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Garden Scallop


  • 10 oz. pkg. frozen mixed vegetables
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1 cup cornflake crumbs, divided
  • 3/4 tsp. salt, optional
  • Ad
  • 1/4 tsp. pepper
  • 2 Tbsp. margarine, softened


In saucepan, bring vegetables and milk to a boil. Remove from heat. Stir in a small amount of the hot milk into the beaten egg. Stir this into the hot vegetable and milk mixture. Add 1/2 cup cornflake crumbs, salt and pepper; mix well.

Pour into 1 qt. oven-proof casserole. In a small bowl, mix margarine and remaining cornflake crumbs until well blended. Sprinkle over vegetables in casserole. Bake at 350 degrees F for 20 minutes or until firm. Serves 4.

By Robin from Washington, IA

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