Best Scalloped Corn Casserole Recipes

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SCALLOPED SWEET CORN CASSEROLE



Scalloped Sweet Corn Casserole image

This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

4 teaspoons cornstarch
2/3 cup water
1/4 cup butter, cubed
3 cups fresh or frozen corn
1 can (5 ounces) evaporated milk
3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
1/2 teaspoon plus 3/4 teaspoon salt, divided
3 large eggs
3/4 cup 2% milk
1/4 teaspoon pepper
3 cups cubed bread
1 small onion, chopped
1 cup Rice Krispies, slightly crushed
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly., In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish., Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown. Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 258 calories, Fat 15g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 604mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

THE BEST CORN CASSEROLE



The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  • Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

MY G'MA'S BEST SCALLOPED CORN



My G'ma's Best Scalloped Corn image

This is what everyone always requests from my grandma for all get-together, it is so good! She finally gave me the recipe after I have been begging her for it for years--it's supposed to be a family secret. I can't believe I'm sharing it w/all of you...shhh. But it is that good, I thought you guys should try it out!

Provided by Katrina

Categories     Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

2 eggs, beaten
2 (15 1/4 ounce) cans whole kernel corn, drained
1 cup milk
1 cup cracker crumb
1/2 cup chopped onion
1/2 cup green pepper
1 cup cheddar cheese (sharp cheddar is the best to use)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients and spoon into a greased 1-quart casserole dish.
  • Bake uncovered for 35 minutes.

Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 3.4, Cholesterol 57.6, Sodium 448.8, Carbohydrate 28.6, Fiber 2.4, Sugar 2.9, Protein 8.4

SCALLOPED POTATOES & CORN CASSEROLE



Scalloped Potatoes & Corn Casserole image

This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.

Provided by looneytunesfan

Categories     Potato

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 6

5 medium potatoes, peeled and sliced
2 (14 3/4 ounce) cans cream-style corn
butter (dot here and there)
salt (to taste)
pepper (to taste)
milk (tiny amount in corners)

Steps:

  • Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
  • Pour cream corn over potatoes.
  • Dot with butter.
  • Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
  • Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

SCALLOPED CORN



Scalloped Corn image

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon butter or margarine
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of pepper
2/3 cup milk
1 can (15.25 oz) whole kernel corn, drained
1 cup Country® corn flakes cereal
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
  • Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
  • In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

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