Fiesta Corn Casserole

Emma McCrary, FMS

  • 2cups cream corn
  • 2 cups whole kernel corn
  • 1/4 cup ripe olives
  • 1/4 canned pimento
  • 1/4 chopped onion
  • 1/4 chopped green pepper
  • 2 eggs, beaten
  • 1 tsp salt
  • Pepper
  • Tabasco® sauce
  • 1 cup cracker crumbs

Bake at 250° for 30 to 35 minutes.





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