Scalloped Corn Casserole

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, cooked crisp (save drippings)
  • 3
    tablespoons bacon drippings
  • 34
    cup onion, chopped (can use regular or green onions)
  • 12
    cup green pepper, chopped
  • 2
    cups Ritz cracker crumbs
  • 2
    (14 3/4 ounce) cans cream-style sweet corn
  • 1
    (4 ounce) can pimientos, drained
  • 34
    cup milk
  • 14
    teaspoon salt
  • 14
    teaspoon black pepper
  • 1
    cup shredded cheddar cheese (can use more and can use whatever cheese you like)
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DIRECTIONS

  • Fry bacon, drain and set aside. Cook onion and green pepper in 3 tablespoons of the bacon drippings then add cracker crumbs to the skillet with the green pepper and onions and brown just a little. Set this aside. Combine corn, eggs, pimentos, milk, salt and pepper (mixing with a spoon) and pour into sprayed 2 quart casserole dish. Sprinkle green peppers, onion and cracker crumbs over the top. Next, sprinkle on the cheese and crumble the bacon slices on the cheese.
  • Bake in preheated 350 degree oven for 45 to 50 minutes.
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