Clam Corn Casserole
From notyourmomma 17 years ago
- 60 minutes to make
- Serves 6
Pulled from G-ma Roberts files, a twist on the traditional corn pudding. Good served with a baked fish supper, steamed broccoli or green beans and sliced tomatoes dressed with garlic oil and vinegar.
Ingredients
- 1 can of clams (seven ounces) shopping list
- milk shopping list
- 3 eggs, beaten shopping list
- 2 tablespoons of minced onion shopping list
- 2 tablespoons of minced red or green pepper (I like red, it is prettier) shopping list
- 1/2 teaspoon of salt shopping list
- 1/4 teaspoon of black pepper shopping list
- 1 can of cream style corn shopping list
- 2/3 cup of cracker crumbs shopping list
- 2 tablespoons of melted buttter shopping list
How to make it
- Drain liquid from clams and add enough milk to equal a cup; combine with the beaten eggs.
- Add clams, onions, chopped peppers, salt and pepper, corn and crumbs and butter.
- Pour into a greased casserole.
- Bake at 375 degrees until firm about one hour.
- Gladys' notes say: "Flavors blend beautifully" I'd have to agree.
People Who Like This Dish 4
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