Katy's Scalloped Corn

Katy's Scalloped Corn

KITKATY

"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

1 h 5 m servings 261 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 wou...

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Least positive
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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...

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 man...

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 wou...

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 ...

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.

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

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 ...

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

My family did not like this. It was not creamy at all and did not have much flavor. Not pleasing to the eye.

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