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2 16-ounce bags frozen vegetables
Place the two bags of vegetables, still frozen, in a greased baking dish. Mix in half of the onions. Pour over the creamed corn to cover (if one can is enough, then use only one, otherwise use both).
Bake at 350°F for about 30 minutes.
Poster's Notes:
A VERY easy recipe for creamed corn--I believe it's from the Efrat cookbook, and I think it was Lee Matanky's recipe. It uses only three ingredients.
Posted by Bobbie Nussbaum
Nutritional Info Per Serving: N/A
1 can french-fried onion rings
1 to 2 cans creamed corn
For the frozen vegetables, use your choice, I like broccoli, cauliflower and carrots.