Fiesta Scalloped Corn

Fiesta Scalloped Corn

INGREDIENTS

• - Crisco® Original No-Stick Cooking Spray
• -1/2 cup Crisco® All-Vegetable Shortening
  Or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
• -1/2 cup finely shredded carrot
• -1/2 cup chopped green pepper
• -2 tablespoons chopped celery
• -2 teaspoons chopped onion
• -2 (14 to 17 oz.) cans cream-style corn
• -4 large eggs
• -1 cup crushed saltine crackers
• -1/2 cup PET® Evaporated Milk
• -1/8 teaspoon hot sauce
• -1 teaspoon sugar
• -1 1/2 teaspoons salt
• -1 cup shredded Cheddar cheese
• - Paprika
• - GARNISH
• - Flat leaf parsley, minced
• - Pimiento-stuffed green olives

INSTRUCTIONS

HEAT oven to 350ºF. Coat an 8-inch square baking dish with no-stick cooking spray.

MELT shortening in large heavy skillet. Stir in carrot, green pepper, celery and onion. Cook over medium heat until vegetables are barely tender. Stir in corn, eggs, cracker crumbs, evaporated milk, hot sauce, sugar and salt. Spread evenly in prepared baking dish. Top with cheese and sprinkle with paprika.

BAKE 30 minutes or until center is set and top is golden. Remove from oven. Garnish with parsley and olives.

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