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Casserole, Corn-Vegetable (P, TNT)
Source: Efrat cookbook
Serves: 8

2 16-ounce bags frozen vegetables
1 can french-fried onion rings
1 to 2 cans creamed corn

Place the two bags of vegetables, still frozen, in a greased baking dish. Mix in half of the onions. Pour over the creamed corn to cover (if one can is enough, then use only one, otherwise use both).

Bake at 350°F for about 30 minutes.

Poster's Notes:
For the frozen vegetables, use your choice, I like broccoli, cauliflower and carrots.

A VERY easy recipe for creamed corn--I believe it's from the Efrat cookbook, and I think it was Lee Matanky's recipe. It uses only three ingredients.

Posted by Bobbie Nussbaum

Nutritional Info Per Serving: N/A