Scalloped Corn Casserole

Name: Scalloped Corn Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 (10 ounce) package frozen whole kernel corn, cooked and drained; 2 tablespoons margarine; 1/4 cup onion, chopped; 1/4 cup green pepper, chopped fine; 2 tablespoons flour; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon dry mustard; pepper; 3/4 cup milk; 1 large egg, slightly beaten; 1/3 cup fine cracker crumb; 1 tablespoon margarine, softened

Submitted by Leta8076

"Deliciously different way to serve corn."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 6

ingredients

1 (10 ounce) package frozen whole kernel corn, cooked and drained
2 tablespoons margarine
¹⁄₄ cup onion, chopped
¹⁄₄ cup green pepper, chopped fine
2 tablespoons flour
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon paprika
¹⁄₄ teaspoon dry mustard
pepper
³⁄₄ cup milk
1 large egg, slightly beaten
¹⁄₃ cup fine cracker crumb
1 tablespoon margarine, softened

directions

Heat oven to 350 degrees F.
Melt 2 Tbls margarine in 1 quart saucepan over medium heat.
Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.
Remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in corn and egg.
Pour into ungreased 1 quart cassreole dish.
Mix cracker crumbs and 1 Tbls melted margarine.
Sprinkle over corn mixture.
Bake uncovered 30- 35 minutes or until bubbly.

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Reviews

What a nice vegetable dish. Different from anything else I have made. This dish is extremely easy to make and the different layers of flavors come through. We thoroughly enjoyed this dish. I added this recipe to my tried & true book. Thanks for sharing!

Miss Annie
Corn is one of our favorite vegetables and your recipe made a delicious side dish. I added a little more salt. The cracker crumb topping was different and added slight crunch. My husband and I enjoyed this dish and will make it again.

sarabeth123
This tastes just like what my mother used to make for holiday dinners! The flavor is wonderful. So yummy, the recipe barely yielded 4 servings. I did have one problem -- how much corn to put in? I freeze my own corn, so I have no idea how much 10 ounces is, since weight and volume are not the same thing (ounces vs. fluid ounces, 8 ounces of flour is way more volume than 1 cup). I guessed at 2 cups. That didn't look like quite enough, so I added another 1/2 cup. Judging from the results after baking, that makes a pretty nice consistency. Oh, and I used dried bread crumbs.

BriarCraft
Mmmmmm! Fixed this tonight because I had some extra corn that I needed to cook (used fresh corn), and this was really, really good. Hub thought it was great. Instead of crushed crackers, I used panko for the topping because that's what I had on hand. This recipe could be doubled or tripled very easily and would make a very good holiday side dish.

Steph.
barb larsen makes this its wonderful

Dienia B.