Food recipes
Escalloped Corn in the Crock Pot
Escalloped Corn in the Crock Pot Ingredients: butter, without salt onions, raw wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d corn, sweet, white, raw salt, table...
Escalloped Corn in the Crock Pot
Ingredients:
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw
salt, table
spices, thyme, dried
spices, pepper, black
spices, nutmeg, ground
cheese, cheddar
cheese, parmesan, hard
Directions:
Heat butter in small saucepan over medium heat.
Add onion, if using; cook and stir 5 minutes or until tender.
Add flour.
Cook over medium heat 1 minute, stirring constantly.
Stir in milk and heat to a boil, stirring constantly.
Continue stirring and cook for an additional 1 minute or until thickened.
Process half of corn in food processor or blender until coarsely chopped.
Combine milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker.
Cover and cook on low for 3 1/2 to 4 hours or until mixture is bubbly around the edge.
Add 1/2 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese before serving; stir until cheeses are melted.
Ingredients:
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw
salt, table
spices, thyme, dried
spices, pepper, black
spices, nutmeg, ground
cheese, cheddar
cheese, parmesan, hard
Directions:
Heat butter in small saucepan over medium heat.
Add onion, if using; cook and stir 5 minutes or until tender.
Add flour.
Cook over medium heat 1 minute, stirring constantly.
Stir in milk and heat to a boil, stirring constantly.
Continue stirring and cook for an additional 1 minute or until thickened.
Process half of corn in food processor or blender until coarsely chopped.
Combine milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker.
Cover and cook on low for 3 1/2 to 4 hours or until mixture is bubbly around the edge.
Add 1/2 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese before serving; stir until cheeses are melted.