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Corn Casserole Ii

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      Title: CORN CASSEROLE II
 Categories: Appetizers, Vegetables, Casseroles, Microwave
      Yield: 6 Servings
 
     10 oz Frozen cut corn, defrosted
     17 oz Can cream-style corn
      3    Eggs, well beaten
    1/2 c  Whole milk
      1 ts Salt
    1/4 ts Pepper
    1/2 c  Cracker crumbs or
    1/2 c  Fine dry bread crumbs
           Butter or margarine
 
  1. In a medium-sized bowl place cut corn. Add can of cream-style corn
  and mix together well. To corn mixture add milk, beaten eggs, salt
  and pepper. Stir until thoroughly blended. 2. Lightly butter a
  2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn
  mixture into casserole. Cover with 1/3 of the crumbs. Dot with
  butter. Repeat until all ingredients are used. Be sure to end with
  crumbs dotted with butter. 4. Heat, covered, in Microwave Oven 6
  minutes. Remove cover and heat for an additional 1 minute. Tip: If a
  browner crust is desired, place in a hot oven (425øF.) for 5 minutes.
 
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