Instructions: PAN: 12 BY 10 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRACKER CRUMBS, AND PEPPER. RESERVE 3 CUPS BUTTERED CRUMBS FOR USE IN STEP

2.

2. DRAIN CORN; RESERVE 1 1/2 LIQUID. POUR 2 3/4 QT CORN INTO GREASED PAN.

COVER WITH 2 QT BUTTER CRACKER CRUMBS. ADD REMAINING CORN. TOP WITH REMAINING CRACKER CRUMBS.

3. RECONSTITUTE MILK; MIX LIQUID WITH RECONSTITUTED MILK. POUR 3 CUPS MILK AND DRAINED LIQUID MIXTURE.

4. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE:

1. IN STEP 2, 23 LB (23 NO. 303 CN) CANNED CREAM STYLE CORN MAY BE USED.

NOTE:

2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 30 MINUTES.

NOTE:

3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1/2 CUP (3

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