Katy's Scalloped Corn Recipe - Allrecipes.com
Katy's Scalloped Corn Recipe

Katy's Scalloped Corn

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"This simple recipe came about "by necessity." I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9 inch casserole dish.
  2. In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
  3. In a medium size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
  4. Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency, good flavor and no watery separation.

Most Helpful Critical Review
Oct 02, 2012

I was anticipating a nice creamy scalloped corn casserole, but what I ended up with, unfortunately, was a watery casserole. I cooked this for an additional 25 minutes hoping that the liquid would cook down, but it didn't. Basically, I don't think this tasted much different than if I'd just heated all ingredients in a saucepan on top of the stove and then sprinkled with the crackers before serving. I followed this recipe to the letter, but I would definitely make some changes if I were to make again. First, I'd increase the oven temperature to 375 or even 400. Then I'd cut the butter and oil in half (you really don't need a 1/4 cup of fat to saute the small amount of veggies). Also, from a presentation point of view, a little bit of butter on top of the crumbs would brown them and make the casserole more eye appealing. And a little bit of salt and pepper wouldn't hurt either. This simply didn't measure up to what I consider scalloped corn. Kitkaty, sorry for the harsh review, but this just didn't work for us.

Dec 22, 2006

This is my fav version of scalloped corn. I added an additional can of corn to the recipe and about 1/4 to a 1/2 cup of heavy cream to keep it really moist and creamy. It was excellet. So many holiday memories are in this dish.

Oct 06, 2003

I don't like 'conventional' scalloped corn. Your recipe was exactly what I was looking for! The only thing I did differently was adding some cajun seasoning...but, only because it went with the rest of the meal I was preparing...it turned out great!! Thanks!

Jan 20, 2010

I can't have corn but I made it for hubby as written.He says it gets 4 stars and believe me from DH that's quite a compliment! thanks.

Aug 27, 2011

My family LOVES this recipe. I really wouldn't change a thing. We have it every Thanksgiving and we DON'T have leftovers!

Nov 29, 2009

This was a great change from the traditional scalloped corn I've had. I had to change this recipe a bit as I was out of egg, so I omitted the egg, added 2 Tbsp. sour cream and added a extra 1/4 cup cheese. I also added garlic cloves to the celery,onion & green peppers. Everyone loved it!

Dec 23, 2005

This is just what I have been looking for, my mother makes something similar, she just adds a little salt and pepper. Very good.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 545 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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