This is a cross between scalloped corn and scalloped potatoes, but celebrating the best of both! I left out some of the traditional ingredients like eggs, so you can enjoy this dish with meat loaf or roast beef, even with burgers on a Sunday night. If you've got some leftover ham, dice that up and throw in it if you like--just remember to count the exchanges. And be glad if you've got leftovers, because they taste even better than on the first day.
2/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 2 cups (one 16-ounce can) cream-style corn 2 teaspoons dried onion flakes 1 teaspoon dried parsley flakes 1/4 cup (one 2-ounce jar) diced pimiento 1/4 teaspoon black pepper 1/2 cup frozen whole kernel corn 6 cups (15 ounces) frozen Mr. Dell's Loose Hash Browns or any frozen loose hash browns
Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with butter flavored cooking spray. In a large bowl, combine dry milk powder and water. Stir in cream-style corn, onion flakes, parsley flakes, pimiento, and black pepper. Add frozen corn and potatoes. Mix well to combine. Pout mixture into prepared baking dish. Bake 40 to 45 minutes. Divide into 8 servings. Serve at once.
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