Creamy Scalloped Corn Casserole

Ingredients

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  10 can (12 oz) yields or 2.11kg

• Corn

  Sweet, yellow, canned, brine pack, regular pack, solids and liquids

  ⅔ can (17.0 oz) or 321g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Cheddar cheese

  1 cup, melted or 244g

• Chives

  Freeze-dried

  ¼ cup or 0.8g

• Ritz crackers

  Nabisco

  6kg

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Ritz crackers

  Nabisco

  2kg

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat your oven to 350 F.
2. Butter a 9x13 baking dish or a medium casserole dish. ( I used 1 1/2 quart casserole)
3. In a large bowl mix together all casserole ingredients until well combined.
4. Bake for about 50-60 minutes until set slightly and is at least 165 F in the middle. If you are using a 9x13, cook for 35 minutes and check to see if it's set and has reached 165 F.
5. Mix together the topping ingredients. Sprinkle over the casserole. Return to the oven for another 10 minutes to brown the topping. Remove and serve!
6. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/creamy-scalloped-corn-casserole/)

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