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4 servings1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, divided 1/3 cup chopped onion 1/3 cup chopped celery 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (5-1/3 ounces) evaporated milk 1 package (10 ounces) frozen whole kernel corn 1 egg, slightly beaten 1/2 cup cracker crumbs Preheat oven to 350ºF. Grease 1-quart casserole. Set aside. In 1-quart saucepan melt 2 tablespoons Butter Flavor Crisco. Add onion and celery. Cook and stir over medium heat until tender. Stir in flour, salt and pepper. Blend in evaporated milk. Cook and stir until mixture just thickens. Stir in corn and egg. Pour into prepared casserole. Set aside. In 1-quart saucepan melt remaining 2 tablespoons Butter Flavor Crisco. Stir in cracker crumbs. Sprinkle on top of corn. Bake at 350ºF for 25 to 35 minutes, or until golden brown. Garnish with parsley, if desired. |
