Confetti Scalloped Corn

• 1 egg, beaten
• 1 cup skim milk
• 1 cup crushed saltine crackers
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 (16 1/2 ounce) can cream-style corn
• 14 cup onion, finely chopped
• 1 (2 ounce) jar pimiento, drained
• 1 tablespoon oil
• 1 tablespoon chopped parsley

1. Heat oven to 350 degrees.
2. Combne egg, milk, 2/3 cracker crumbs, salt and pepper in a medium bowl.
3. Stir in corn, onion and pimiento.
4. Pour into ungreased 1 quart casserole dish.
5. Combine remaining 1/3 cracker crumbs with oil in small bowl.
6. Toss to coat.
7. Sprinkle over corn mixture.
8. Bake for 1 hour or until knife inserted into center comes out clean.
9. Do not overbake.
10. Sprinkle with parsley.
11. Let stand 5 to 10 minutes before serving.

egg, milk, crackers, salt, pepper, creamstyle, onion, pimiento, oil, parsley

Taken from www.food.com/recipe/confetti-scalloped-corn-348363 (may not work)