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Corn Casserole Iiappetizers, vegetables, casseroles, microwave 10 oz frozen cut corn, defrosted 17 oz can cream-style corn 3 eggs, well beaten 1/2 cup whole milk 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup cracker crumbs or 1/2 cup fine dry bread crumbs 1 butter or margarine 1. In a medium-sized bowl place cut corn. Add can of cream-style corn and mix together well. To corn mixture add milk, beaten eggs, salt and pepper. Stir until thoroughly blended. 2. Lightly butter a 2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn mixture into casserole. Cover with 1/3 of the crumbs. Dot with butter. Repeat until all ingredients are used. Be sure to end with crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6 minutes. Remove cover and heat for an additional 1 minute. Tip: If a browner crust is desired, place in a hot oven (425øF.) for 5 minutes.
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