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Corn and Spinach Casserole
1/4 c Chopped onion
1 tb Butter
3 c Fresh or frozen corn kernels
2 Eggs, beaten
1/2 c Milk
1 ts Salt
1/4 ts Freshly ground pepper
1 tb White wine vinegar
1/2 lb Fresh spinach, coarsely chopped
2 tb Grated Parmesan cheese
1/4 lb Smoked bacon slices
1/4 c Dried bread crumbs
Butter an 8" square cake pan or 1 1/2 quart casserole. Sprinkle chopped onion in the pan. Add corn kernels. Sprinkle with 1/2 teaspoon salt and dash of pepper. Mix eggs with milk and pour over the corn. In a bowl, add vinegar, salt and pepper to chopped spinach and toss until well seasoned. Place spinach mixture on top of corn. Sprinkle with cheese. Cover with bacon slices. Top with bread crumbs and bake in a preheated oven at 375 degrees for 45 minutes. Excellent served with roast veal, pork, pheasant, or chicken. Serves 6. MICROWAVE: Cook, covered in your microwave for 15 minutes. Let stand 3 to 5 minutes before serving.
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