Corn Harvest Casserole

By dette

Ingredients

• 6 large eggs
• 3 cups fresh corn or 1 (16-ounce) can cream style corn plus 1 cup fresh or frozen corn
• 3/4 cup bread crumbs
• 2/3 cup whipping cream
• 1 cup (4 ounces) shredded Wisconsin Cheddar cheese
• 1/3 cup fresh minced parsley
• 3 tablespoons minced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Details

Servings 10
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Beat eggs in large mixing bowl. Stir in remaining ingredients until well-blended. Pour into buttered 2 quart baking dish.
Bake at 350°F (175°C) for 30 minutes. Reduce heat to 325°F (160°C) and continue baking an additional 30 to 50 minutes or until top cracks and toothpick inserted in center comes out clean.
Allow to set 10 minutes before serving.
Makes 10 servings.