Sandras Scallop Corn Casserole Recipes

OLD-FASHIONED SCALLOPED CORN

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.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

KANSAS CORN SCALLOP

Steps:

• Drain liguid from whole kernel corn into cup.
• Beat eggs slightly in large bowl.
• stir in whole kernel corn and 1/4 cup of the liquid and cream corn, evaporated milk, melted butter, onion, salt and pepper.
• Fold in crackers and diced cheese.
• spoon into greased 8 cup baking dish.
• bake at 325 for one hour.
• let stand five mins before serving.

SANDRA'S SCALLOP CORN CASSEROLE

Steps:

• Divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
• In a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. Stir well.
• In separate bowl, beat egg whites until peaks form. Fold egg whites into corn mixture.
• Pour mixture into greased baking dish.
• In small bowl combine remaining crackers and 1 tbsp butter and mix well. Top baking dish with cracker mixture.
• Bake in a preheated 350°F oven for 30 minutes.
• Serve.