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Creamy Corn Scallop

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“This recipe can be found on page 104 of the Tawes Home Cookbook #2 (Alice Byrd Tawes Nursing Home) in Crisfield, MD...submitted by Rose Muller. This is different because it uses soda crackers and your choice of a cream soup (vegetable, celery, chicken or mushroom). I am posting it here for safe keeping.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) can corn, drained
  • 1 (10 1/2 ounce) cream soup
  • 1 tablespoon onion, minced
  • 1 cup soda cracker, crumbled
  • 2 tablespoons butter
  • pepper

Directions

  1. Butter a 1-quart casserole and set aside.
  2. In a medium bowl, combine your choice of cream soup, onion, and pepper.
  3. In the casserole, arrange alternate layers of the soup mixture, drained corn, and crumbled crackers.
  4. Dot top with butter.
  5. Bake in 400 degree oven for 25 minutes.

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