Scalloped Potatoes And Corn Recipes
SCALLOPED POTATOES WITH CORN
Sure to become a holiday staple, this delicious side combines two family favorites - scalloped potatoes and corn.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
- In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
- Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 330, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 5 g, TransFat 0 g
SCALLOPED SWEET CORN CASSEROLE
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
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.
CORN, HAM AND POTATO SCALLOP
Looking for a hearty dinner? Then check out this ham, potato and corn recipe made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
- Mix soup, milk and flour in small bowl; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
- Cover and cook on Low heat setting 7 to 9 hours.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 30 mg, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg
SCALLOPED POTATOES AND CORN
Cook some Scalloped Potatoes and Corn with help from My Food and Family. These savory scalloped potatoes make a delicious side dish for your weeknight meal.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water 10 to 15 min. or until tender; drain.
- Heat oven to 375°F. Mix soup, milk and rosemary until blended. Layer half each of the potatoes, onions, corn, soup mixture and cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 6 g, Protein 8 g
SCALLOPED POTATOES & CORN CASSEROLE
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
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.
MORMON SCALLOPED POTATOES
A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.
Provided by Kitchen Witch
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
- Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
- Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 42.3 g, Cholesterol 76.1 mg, Fat 30.4 g, Fiber 2.7 g, Protein 12.7 g, SaturatedFat 18.1 g, Sodium 601.4 mg, Sugar 2.1 g
SCALLOPED POTATOES AND CORNED BEEF CASSEROLE
Steps:
- Mix together first 4 ingredients.
- Layer potatoes and corned beef in shallow 2 quart baking dish. Pour soup mixture over top and sprinkle with shredded cheddar cheese.
- Bake at 350 degrees F for 40-50 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SCALLOPED POTATOES, CORN AND PORK CHOP CASSEROLE
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 One Dish Meal
Time 1h55m
Yield 2 serving(s)
Number Of Ingredients 7
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. Top with pork chops.
- Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 998.1, Fat 15.1, SaturatedFat 4.9, Cholesterol 124, Sodium 1313.6, Carbohydrate 168.9, Fiber 16.7, Sugar 17.7, Protein 57.9
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