Scalloped Corn Casserole

Scalloped Corn Casserole


"Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk."

Ingredients 55 m {{adjustedServings}} servings 238 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
  3. Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
  4. Bake until golden brown, 30 to 35 minutes.
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Reviews 3

  1. 3 Ratings


I don't think this is a well-written recipe. It doesn't tell you whether or not to drain the corn (I drained and used some of the liquid, but not all) or when to add the pepper. It tells you to mix the dry ingredients into the sauteed veggies "...until the mixture is bubbling..." At this point, the mixture won't bubble, as there's not enough liquid in there. Next, if you add the egg into the mixture without tempering, you'll have scrambled eggs. It doesn't tell you to "spray" the casserole dish, so you'll most likely end up with a dish that has baked-on corn. And four servings is more realistic than six. Sorry, my intent is not to be super critical, but I think the author assumes that anybody preparing this recipe would know to do all of these things, forgetting that there are many beginning cooks on this site. And I also have to say that I think AR editing could have done a better job. Before pouring the corn mixture into the casserole, I tasted it and felt there was too much salt, it tasted like I'd used creamed corn instead of whole corn, and that it was pretty bland. At this point, I did add some shredded cheddar cheese, but that was the only deviation from the recipe. I know I'm the first reviewer of this recipe, and I don't want to discourage others from trying it. Taste always is subjective, and these are just my personal opinions. Sorry, BARELYBARBIE, I rarely do 2-star reviews, but this one just didn't work for us.


As written, I'm giving this 3 stars, but mostly because we all missed the creaminess that you get using creamed corn. Unlike the other reviewer, I wasn't confused by the recipe and would never think of not draining corn unless that was specified in the recipe. The taste was excellent. I've not given up on this recipe, but am going to pursue a way of making it creamier.

Linda Heil Pluke

I was looking for a recipe that did NOT use cream-style corn, and this was it. I'm not a big fan of green peppers, so I used pimiento instead. I also used Italian bread crumbs. When I sauteed the onion and pimiento, I added about 2 teaspoons of water before putting the evaporated milk and flour in. It turned out great!