Saturday, December 25, 2010

Scalloped Corn in the Crock Pot

3 large eggs
1 cup half-and-half
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped onion
1 package (2 cups) frozen cream style corn, thawed
1 cup coarsely crushed cracker crumbs

Whisk milk and eggs together, then mix in remaining ingredients. Pour into lightly buttered casserole which will fit in the slow cooker. Top with more crushed crackers. Cover and cook on high for 2 1/2 hours, or until knife is clean.

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