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Categories:Viewed: 84 - Published at: 5 years ago
Ingredients
- 1 (1 lb.) can cream-style corn
- 1 c. cooked, diced carrot
- 1/4 c. finely chopped onion
- 1/4 c. sliced pitted ripe olives
- 2 beaten eggs
- 1 3/4 c. soft bread crumbs (2 to 3 slices bread)
- 1 Tbsp. melted margarine
- 1 tsp. salt
- dash of pepper
- dash of hot pepper sauce or Worcestershire
Method
- Combine corn, carrot, onion and olives.
- Add eggs, salt, pepper, sauce and 1 cup bread crumbs.
- Pour into 1-quart casserole. Toss remaining crumbs with margarine and sprinkle over corn mixture.
- Bake in 350° oven 50 minutes.
- Let stand 5 minutes before serving.
- May be garnished with additional sliced ripe olives. Serves 6 to 7.
