Clam And Corn Souffle
|Crumbled saltines||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Canned minced clams||6 1⁄2 Ounce, undrained (1 Can)|
|Frozen sweet corn/One package, 10 ounces, frozen whole-kernel corn, thawed||2 Cup (32 tbs), thawed (Cut From 4 Medium-Size Ears)|
|Minced parsley||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Finely chopped yellow onion||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheddar cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 425°F. In a mixing bowl, combine the saltines, milk, eggs, clams, corn, parsley, butter, onion, and Worcestershire sauce.
2. Transfer the mixture to an ungreased 1-quart casserole, and top with the cheese. Bake, uncovered, for 20 minutes. Serve with Goleslaw or Shredded Garrots with Herbs and Lemon."