Katy's Scalloped Corn11 Reviews
“This simple recipe came about "by necessity." I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!” - by KITKATY
Original recipe yields 6 servings
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9 inch casserole dish.
- In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
- In a medium size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
- Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.
Amount Per Serving (6 total)
- 261 cal
- 14.3 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency, good flavor and n..." See moreo watery separation."
"This is my fav version of scalloped corn. I added an additional can of corn to the recipe and about 1/4 to a 1/2 cup of heavy cream to keep it really moist and creamy. It was excellet. So many holi..." See moreday memories are in this dish."
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