Scalloped Corn Casserole
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Makes:
9” x 13” pan |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
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Sour
cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Butter or
margarine, melted |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Cream-style corn |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
|
Whole
kernel corn |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
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Corn
muffin packaged mix |
8.5 oz. |
17 oz. |
25.5 oz. |
34 oz. |
42.5 oz. |
51 oz. |
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Sugar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
Assembly
Directions:
Combine all ingredients. Each recipe makes 6 C.
Freezing and Cooking Directions:
Put ingredients into a 1 gallon freezer bag or rigid
container. Seal, label and freeze.
To serve, thaw. Put ingredients into a greased
9 x 13 baking dish or large casserole. Bake at 350
degrees for 35-40 minutes.
Comments:
This casserole can also be pre-baked and then frozen.
Individual squares freeze well too for a quick reheat.
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
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