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Scalloped Corn Casserole Recipe

Recipe by: BEARLYBARBIE

"Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Melt 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.
  • 3Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
  • 4Bake until golden brown, 30 to 35 minutes.
Ingredients
  • 6 servings
  • 238 cals
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1 pinch ground black pepper
  • 3/4 cup evaporated milk
  • 1 (14 ounce) can whole kernel corn
  • 1 egg, slightly beaten
  • 1/3 cup cracker crumbs
  • 1 tablespoon melted butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    238
    12%
  • Fat:
    13.2
    20%
  • Carbs:
    26.2
    8%
  • Protein:
    6.2
    12%
  • Cholesterol:
    55
    18%

Based on a 2,000 calorie diet

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