Corn And Potato Scallop

6 ingredients
5 steps

Ingredients

  • 2 c. corn, drained
  • 1 (10 1/4 oz.) can frozen cream of potato soup
  • 1/4 tsp. salt
  • dash of pepper
  • 2 Tbsp. butter or margarine
  • 1/4 c. shredded Parmesan cheese

Directions

  1. 1
    Combine corn, soup, salt and pepper.
  2. 2
    Turn into a greased 1-quart casserole.
  3. 3
    Dot with butter; sprinkle shredded cheese over top.
  4. 4
    Bake in a slow oven (325°) for 25 minutes or until heated through.
  5. 5
    Makes 4 to 6 servings.

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