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“This recipe came from the Potluck cookbook.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 egg, beaten
  • 1 cup skim milk
  • 1 cup crushed saltine crackers
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 1 (16 1/2 ounce) can cream-style corn
  • 14 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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