Scalloped Corn Ingredients 1/2 cup chopped red pepper and onion 1/3 cup shredded carrots 1/4 cup each water, shredded cheddar 1 can (16 oz.) cream corn 1 can (8 oz.) whole kernel corn 1 cup each milk, crushed saltine crackers 2 large eggs, beaten Directions Grease 2-qt. baking dish and set aside; combine shredded carrots, water, both corns and milk. Bring to a boil. Simmer for 7 minutes, drain well. Drain vegetables to remove liquid. In large mixing bowl combine remaining ingredients. Add veggies stir easily. Place into baking dish. Bake at 325º F. for 40 minutes. Let cool 10 minutes.
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