Frankfurters & Corn Casserole


This is a frugal recipe from a 1973 recipe card. Today in my neighborhood gas was $4.51 for regular so it is definitely time to dig out some really frugal meal ideas.
If you like corn pudding I bet this would be quite good.

Frankfurters & Corn Casserole

1/4 cup finely chopped onions

3 tablespoon butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon white pepper

1-1/2 cups milk

2 cups canned whole kernel corn, drained

3 eggs, beaten

1/4 cup fine dry bread crumbs

1 tablespoon melted butter or margarine

1 pound frankfurters, scored

Preheat oven to 350 degrees. Cook onions in butter until transparent; stir in flour. Add salt and pepper. Over low heat, gradually stir in milk; cook until sauce is thick and smooth stirring constantly. Remove from heat and add corn. Fold in beaten eggs. Pour into 1-1/2-quart buttered casserole. Mix melted butter and bread crumbs; sprinkle on top. Bake 30 minutes; place frankfurters on top of casserole and bake 15 minutes longer. Serves 6
Suggested Menu on card: Frankfurter Corn Casserole, Pepper Slaw, Peach Melba

5 comments:

Kathy said...

The new photo in your blog header looks great. The colors of the saucepans are so pretty.

T.W. Barritt at Culinary Types said...

I hardly eat franks any more, but this is exactly the sort of casserole that I grew up on.

~~ATTIC CLUTTER~~ said...

Hi Rochelle(:) Oh my that hotdoggy dish is interesting..How are you doing ??
Just checking up on you
~~hugs Patty

Rich said...

Hey, what a great blog site! Keep '3m coming, Rochelle!

Shay said...

This would be even better with really good brats that had been broiled briefly to get rid of some of the fat....