Corn Egg Olive and Raisin Casserole
|Onion||1 Medium, minced|
|Green pepper||1 Medium, minced|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Cream style corn||17 Ounce (1 Can)|
|Tomato||1 Medium, chopped|
|Chopped olives||1⁄2 Cup (8 tbs) (Green Or Ripe)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||2 , chopped|
|Powdered thyme||3⁄4 Teaspoon|
Cook onion and pepper in butter for 3 or 4 minutes.
Reserve half of mixture.
To remainder add corn and tomato; cook for 5 minutes.
Add pepper, sugar, and egg yolks and cook for 10 minutes, stirring occasionally.
To reserved onion and pepper mixture, add olives, raisins, hard-cooked eggs, thyme, and salt.
Spread half of corn mixture in shallow baking dish (1 1/2 quart).
Top with olive mixture and remaining corn.
Bake in preheated moderate oven (350°F.) for about 20 minutes.