Scalloped Corn and Bacon Casserole

Scalloped Corn and Bacon Casserole


"Corn casserole with bacon that is a family favorite."

Ingredients 1 h 20 m {{adjustedServings}} servings 184 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 606 mg
  • 24%

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), and grease a 9x13 inch baking dish.
  2. Cook the bacon in a large skillet over medium-high heat, turning occasionally until crisp and brown, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and crumble when cool enough to handle.
  3. Mix corn, crumbled bacon, eggs, onion, bell pepper, milk, and crushed crackers in prepared baking dish, and bake in the preheated oven for 1 hour, until the casserole is thickened and bubbling.
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Reviews 3

  1. 3 Ratings


Flavor yes, consistancy no. Too mushy. Don't know if it needs more crackers or more time in the oven. Maybe one can of cream corn and one regular one drained? Will try to work with this.


Loved this one of our new favorites! Using the previous review, I decreased the milk to 3/4 cup and increased the saltine crackers to 23. I did bake approx. 20 minutes longer. Perfection.


This really is a great recipe. These proportions seem to be for a family that likes a creamy casserole. Doubling up on the crackers won't be near too much. Taking out about 25% of the milk is best if you are not draining the creamed corn. It's enough bacon but a few extra slices never hurt anyone :) and don't be afraid to overcook it. You are going to want that firm bite. I cooked this for ages, you really can't overcook it, as long as your poking it every 10 minutes or so after the first hour. Thanks for posting this recipe, it's really fun to play with and customize.