Scalloped Corn

Robyn Bruce


Who doesn't love corn?!! I've been known to throw a cup full of shredded cheddar cheese in my mixture. So good! Yum!! Now I'm hungry. :-D

☆☆☆☆☆ 0 votes
20 Min
35 Min


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1 lb
bag frozen corn
4 Tbsp
1 small
onion, chopped
1/3 c
chopped green pepper
2 Tbsp
1/4 tsp
1/2 tsp
1/4 tsp
dry ground mustard
dash, ground black pepper
3/4 c
1 large
egg, slightly beaten
1/3 c
fine dry cracker crumbs
1 Tbsp
butter, melted

How to Make Scalloped Corn


  • 1Cook corn according to package directions. Drain the water out when done.
  • 2Heat oven to 350 degrees.
  • 3Melt 4 tablespoons butter in a saucepan over medium heat.

    Sauté onion and green pepper in butter for about 2 minutes, stirring occasionally, until onion is tender, then remove from heat.
  • 4Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute, then stir in corn and egg.
  • 5Pour into an ungreased 1 quart casserole dish.
  • 6Mix cracker crumbs and 1 tablespoon melted butter.
    Sprinkle over corn mixture.
  • 7Bake uncovered for 30-35 minutes or until bubbly.

Printable Recipe Card

About Scalloped Corn

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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