Kansas Corn Scallop
|Canned whole kernel corn||16 Ounce (1 Can)|
|Canned cream style corn||1 Pound (1 Can)|
|Butter/Margarine||4 Tablespoon, melted|
|Coarsely crushed saltine crackers||2 Cup (32 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs) (1 Small Can)|
|Instant minced onion||2 Tablespoon|
|Process swiss cheese||12 Ounce, diced (1 Package)|
Drain liquid from whole kernel corn into cup.
Beat eggs slightly in a large bowl; stir in corn and 1/4 c.of liquid.
Add cream style corn, evaporated milk, melted butter, onion, salt and pepper.
Fold in saltines and diced cheese.
Spoon into greased 8-cup baking dish.
Bake at 325° for 1 hour or until set.
Let stand 5 minutes before serving.