Scalloped Corn III

Scalloped Corn III

36
SHECOOKS2 96

"This recipe is easy to make and very delicious. Both children and adults savor this wonderful dish!! It can be prepared baked or microwaved."
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Ingredients

servings 388 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

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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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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter casserole dish and set aside.
  2. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well.
  3. Pour mixture into prepared casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes.

Reviews

36
  1. 51 Ratings

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Most helpful positive review

Very good and easy. Doubled the recipe, baked in a 9 x 13 pan. Sprinkled some shredded cheddar on top for the last five minutes or so. Nice and moist without being the "gloppy" scalloped corn I...

Most helpful critical review

Was ok, not like totally freak out awesome like others have posted. I don't think I'll make it again...I just felt like it needed a spice of some sort....hmmmm

Very good and easy. Doubled the recipe, baked in a 9 x 13 pan. Sprinkled some shredded cheddar on top for the last five minutes or so. Nice and moist without being the "gloppy" scalloped corn I...

This was a pretty good recipe. I used only about 2/3 the amount of crackers called for, and that worked out just perfect for me.I liked how easy it was to make.

When I made this, I didnt drain the kernel corn, made it taste even better, and wasnt very dry

Iloved this recipe but I changed all the ingredients. I used potatoes, cream of mushroom soup, no eggs, regular crackers, yellow onions and then baked it at 375 degrees for an hour. It was as ...

This is a good recipe, however some shredded cheese would make it taste great.

Everyone loved this at Thanksgiving! It baked up beautifully! Golden brown and fluffy. I got mad props. Thanks.

This is so delicious. It tastes like a corn bread stuffing we have at a mexican restaurant near by. The only change I made was using white onion and adding 1/2 c. shredded cheddar cheese to th...

Was ok, not like totally freak out awesome like others have posted. I don't think I'll make it again...I just felt like it needed a spice of some sort....hmmmm

Excellent, buttery flavor! I used 1/4 cup chopped onion instead of the green onion.