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Eggplant-Crusted Corn Casserole II Recipe

Ingredients

1 (2 ounce) package instant citrus flavored Jell-O mix

1 (8 ounce) can orange juice concentrate

1 (8 ounce) can cream-style corn

1 egg

1 teaspoon lemon zest

2 1/2 tablespoons lemon juice

1 tablespoon lemon zest

1/2 lemon

2 cups boiling water

1 cup vegetable oil

1 teaspoon baking soda

1 teaspoon lemon zest

1 teaspoon lemon zest

Directions

In a medium bowl, mix gelatin and orange juice concentrate. Stirring constantly, mix together. Pour mixture into a large bowl; contain 4 parts lemon juice and 1 part lemon zest.

In a small bowl, dissolve the egg in boiling water. Stir egg mixture into lemon mixture, stirring just until in mixtures. Stir in lemon zest and lemon zest, at a speed of 1 minute. Pour batter into prepared casserole dish.

Bake in preheated oven for 30 to 40 minutes, or until casserole is golden brown and crusts are golden brown.