Easy Scalloped Corn Casserole Recipes

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EASY SCALLOPED CORN



Easy Scalloped Corn image

I've been readin "Come'n get it, Favorite Ranch recipes" and this is a recipe from it. Sounds good, easy and tasty

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 (14 ounce) cans creamed corn
2 eggs, beaten
3/4 cup milk
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup soda cracker, crumpled
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

  • Mix the corn, eggs, milk, salt& pepper in a casserole dish.
  • Mix in half of the soda cracker crumbs.
  • Mix the remaining crumbs with the butter and sprinkle on top of the corn.
  • Bake uncovered in 325F oven for about 1 hour.

Nutrition Facts : Calories 234.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 81.5, Sodium 983.1, Carbohydrate 34.2, Fiber 2, Sugar 4.9, Protein 6.5

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

EASY SCALLOPED CORN CASSEROLE



Easy Scalloped Corn Casserole image

"This is my family's all-time favorite corn dish. The buttery cornflake topping and chopped green peppers inside give it a different twist," writes Nancy McDonald from Burns, Wyoming. "It is always a success at potluck dinners. Plus, it's special enough to plan into a holiday meal or buffet."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground mustard
Dash white pepper
1 cup fat-free evaporated milk
1 package (16 ounces) frozen corn, thawed
1/4 cup egg substitute
1/3 cup crushed cornflakes
2 teaspoons butter, melted

Steps:

  • In a large nonstick skillet, saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk until smooth. Add mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute., Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top., Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 529mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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.

SIMPLE AND FRESH CORN CASSEROLE



Simple and Fresh Corn Casserole image

I received this recipe from my aunt and she got it from her mom it is a time proven staple for Thanksgiving.

Provided by LeenO

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h20m

Yield 10

Number Of Ingredients 7

12 ears fresh corn, husked
3 eggs
1 cup milk
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons butter, cut into small pieces, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
  • Bake in the preheated oven until bubbling, about 1 hour.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 22.3 g, Cholesterol 63.9 mg, Fat 5.6 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 2.4 g, Sodium 296.2 mg, Sugar 5.2 g

CHEESY SCALLOPED CORN BAKE



Cheesy Scalloped Corn Bake image

This recipe may be doubled and baked in a larger casserole dish, if you are a corn lover then you will really enjoy this dish!

Provided by Kittencalrecipezazz

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 3/4 ounce) can cream-style corn
2 eggs
1/2 cup crushed saltine crackers (about 15)
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup evaporated milk
1 small green bell pepper, chopped (seeded and chopped)
1 celery, diced
1 small onion, chopped
1 cup corn niblets, drained
3 teaspoons sugar
seasoning salt (to taste, or use white salt)
pepper (to taste)
1 cup cheddar cheese, grated (more for top of casserole)

Steps:

  • Set oven to 350 degrees.
  • Butter a 1-quart casserole dish.
  • In a bowl mix all ingredients together until well blended.
  • Transfer to prepared casserole dish.
  • Bake uncovered for 30-35 minutes.
  • Remove and top with shredded cheddar cheese (any amount desired) return to oven for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 442.3, Fat 26.1, SaturatedFat 15.1, Cholesterol 157.7, Sodium 856.2, Carbohydrate 41.2, Fiber 3.1, Sugar 9.6, Protein 15.5

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