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Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 cup chopped celery

  3. 1/2 cup butter

  4. 3-1/2 cups herb-seasoned stuffing croutons

  5. 3 cups cooked whole kernel corn

  6. 3 eggs, beaten

  7. 1/2 cup water

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a small saucepan, cook onion and celery in butter until tender; set aside to cool. In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes. Yield: 8-10 servings.

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