Recipe by SHECOOKS2
"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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1 (15 ounce) can
whole kernel corn, drained
1 (15 ounce) can
buttery round crackers, crushed fine
chopped green onions
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.
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 remember from when I was a kid. I really liked the green onion as well. This will be put in my favorites.
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 good as this recipe. Just kidding. This was great as is.
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 the top about 10 min before it was done. Will definately be making again and again. Also, add a little salt and pepper to taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Scalloped Corn III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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