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.
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I was anticipating a nice creamy scalloped corn casserole, but what I ended up with,...