Original recipe yields 6 servings
Based on a 2,000 calorie diet
Very good and easy. Doubled the recipe, baked in a 9 x 13 pan. Sprinkled some shredded cheddar on top for the last five minutes or so. Nice and moist without being the "gloppy" scalloped corn I...
This was a pretty good recipe. I used only about 2/3 the amount of crackers called for, and that worked out just perfect for me.I liked how easy it was to make.
When I made this, I didnt drain the kernel corn, made it taste even better, and wasnt very dry
Iloved this recipe but I changed all the ingredients. I used potatoes, cream of mushroom soup, no eggs, regular crackers, yellow onions and then baked it at 375 degrees for an hour. It was as ...
This is a good recipe, however some shredded cheese would make it taste great.
Everyone loved this at Thanksgiving! It baked up beautifully! Golden brown and fluffy. I got mad props. Thanks.
This is so delicious. It tastes like a corn bread stuffing we have at a mexican restaurant near by. The only change I made was using white onion and adding 1/2 c. shredded cheddar cheese to th...
Was ok, not like totally freak out awesome like others have posted. I don't think I'll make it again...I just felt like it needed a spice of some sort....hmmmm
Excellent, buttery flavor! I used 1/4 cup chopped onion instead of the green onion.