Spinach-Corn Casserole

Serves: 8
Total Calories: 268


4 eggs
2 cups corn fresh, cut from cob
3/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons onions minced
2 tablespoons round buttery crackers crumbs
1 (15 1/2-ounce) can evaporated milk
1/3 cup water
2 tablespoons butter or margarine
1 pound spinach fresh, washed and stemmed
1 tablespoon water
1/2 cup onion minced
1 cup celery chopped
1 cup bread crumbs soft
1/2 cup Swiss cheese shredded natural
Freshly ground pepper to taste


Heat oven to 350° F. Beat 3 eggs and combine with corn, 1/2 teaspoon salt, pepper, 2 tablespoons onion, and cracker crumbs. Combine evaporated milk, water, and butter or margarine in saucepan heat slowly until hot. Pour over corn mixture and blend well. Pour into greased 8-inch square baking dish. Place spinach in saucepan add 1 tablespoon water. Bring to boil simmer 3 to 4 minutes, uncovered, until water has evaporated. Place spinach in sieve press against sides to remove any moisture. Chop. Beat remaining egg add to spinach with 1/2 cup onion, celery, bread crumbs, cheese, remaining 1/4 teaspoon salt, and dash of pepper. Mix well. Carefully drop by spoonfuls onto corn mixture. Place baking dish into larger pan and pour boiling water to depth of 1-inch into pan. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes cut into squares to serve.

Nutritional Facts:

Serves: 8
Total Calories: 268
Calories from Fat: 119

This Spinach-Corn Casserole recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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