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1 Can (16 oz. / 454 g)
Whole-Kernel Corn
2 Eggs
1 Can (16 oz. / 454 g) Cream-Style Corn
2/3 Cup / 160 mL Evaporated Milk
1/2 Cup / 125 mL Water
1/3 Cup / 80 mL Watkins Cheese Soup Base
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
2 Tbsp. / 30 mL Watkins Onion Flakes
1 Tbsp. / 15 mL Watkins Omelet & Souffle
Seasoning
1/4 teas. / 1.2 mL Watkins Black Pepper
2 Cups / 500 mL Coarsely Crushed Saltine Crackers
1 Cup / 250 mL Shredded Cheddar Cheese
Drain whole-kernel corn, reserving 1/4 cup / 60 mL liquid. Lightly beat eggs in large bowl; stir in corn, reserved corn liquid, cream-style corn and next seven ingredients. Fold in crackers; spoon into greased 2-quart/liter baking dish. Bake at 325ºF / 165ºC for 1 hour or until set. Sprinkle with cheese. Return to oven until cheese is melted. Let stand 5 minutes before serving. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 420, Protein 14g, Carbohydrates 52g, Sodium 1070mg, Fat
19g, Saturated fat 7g, Cholesterol 108mg, Dietary fiber 3g
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© Copyright 1999 The Rising Stars Team
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