Colorful Corn Bake ~ Another Farm Journal Veggie Fave!
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Why I Love This Recipe
My Farm Journal Cookbooks are my most treasured and definitely most used!! So I need to share some of the treasures I've found over the years that have become family Faves!!
Ingredients You'll Need
1/4 c. butter
3 c. corn, cut from cob, or 2 (12 oz.) cans whole kernel corn, drained
1/2 c. chopped green pepper
1/2 c. chopped pimiento
1/2 c. sliced stuffed green olives
1/4 c. chopped parsley
2 Tb. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
2 c. milk
3 eggs, slightly beaten
1 c. shredded sharp process cheese
Directions
Melt butter in skillet. Add corn, green pepper, pimineto, olives, parsley and onion. Cook 2 min., stirring. Cover and simmer over low heat 10 min.
Blend in flour, salt and pepper. Add milk and cook, stirring, 'til thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2 qt. casserole.
Set casserole in pan of water and bake at 350º 45-50 min. or 'til set.
Makes 8 servings
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