Scalloped Corn

Scalloped Corn

1 beaten egg
1 c. milk
1 c. crushed saltines (about 22)
1 17 oz can creamed corn
1/4 c onion, chopped
1 T. melted butter

Combine egg, milk and 2/3 c. saltine crumbs, 1/4 t. salt, and dash of pepper. Stir in corn, onion, and mix well. Turn into a 1qt casserole dish. Toss butter and remaining cracker crumbs, sprinkle  on top of corn mixture. Bake, uncovered in a 350 oven for 1 hour or till a knife comes out clean.

Serves 6

Is easily doubled. 

Sweet Tater Casserole

Sweet Tater Casserole

3/4 cup butter or margarine
1 (13oz.) jar marshmallow creme
6 cups mashed cooked sweet potato
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
4 large eggs, lightly beaten
4 cups miniature marshmallows*
1 cup pecan halves, toasted
3 tablespoons grated orange rind (optional)

Cook butter and marshmallow cream in a dutch oven over low heat, stirring until smooth; remove from hear, Stir in sweet potato and next 4 ingredients.  Stir in eggs until blended.  Spoon into 2 lightly greased 11x7 inch baking dishes.*

Bake at 350 degrees for 35 minutes.  Arrange marshmallows and pecans evenly over casseroles and bake 10 more minutes.  Sprinkle casseroles evenly with orange rind, if desired.