The Abqaiq Cookbook - 1973
2 cans (16 oz.) whole kernel corn, drained
1 can creamed corn
1 can cream of celery soup
2 eggs, beaten
1 tsp. sugar
Parsley
Green onions
Combine cream of celery soup with beaten eggs; add corn. Add fresh or dried parsley and green onions to taste. Add sugar. Pour into casserole and bake at 350 degrees for 30-40 minutes. If desired, sprinkle dried bread crumbs over top before baking.
Yield: 6-8 servings
Nancy Hahn