Rich Cream Scalloped Corn
|Sweet pepper||1 Small, chopped (Green / Red Colored)|
|Onion||1 Medium, chopped|
|Carrot||1 Small, shredded|
|Water||1⁄4 Cup (4 tbs)|
|Canned cream style corn||14 3⁄4 Ounce (1 Can)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Coarsely crushed saltine crackers||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce, divided (1 Cup)|
In a small saucepan combine green pepper, onion, carrot, and water; bring to boiling.
Reduce heat, cover, and simmer for 5 to 7 minutes or until vegetables are tender-crisp.
Drain well; press out excess liquid.
Meanwhile, in a large bowl slightly beat eggs.
Stir in cream-style corn, whole kernel corn, crushed crackers, milk, and 3/4 cup of the cheddar cheese.
Stir in the cooked vegetables.
Transfer to a greased 2-quart square baking dish.