Corn Scallop - cooking recipe

Ingredients

7 raw potatoes, sliced thin
5 onions
2 cans creamed corn
1 pkg. Ritz crackers
1/4 c. butter or margarine
salt and pepper
1 c. evaporated milk

Preparation

In bottom
of a 9 x 12-inch pan, place a little creamed corn. Layer
sliced
potatoes on top (half of potatoes), then layer onions,
then layer creamed corn and layer of potatoes. Season generously with salt and pepper.
Break up very finely the\tRitz crackers and place over the potatoes.
Cut up butter slices
and place over crackers.
Slowly pour the canned milk over entire casserole.\tBake 1 1/2 hours at 350\u00b0.