Scalloped Corn

This is a good old-fashioned side dish casserole that will be an instant classic in your household.

Scalloped Corn + enlarge image
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2 users rated this recipe an average rating of 4.5
Makes:
12 servings
Prep:
25 mins
Bake:
40 mins 325°F
Stand:
10 mins
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Scalloped Corn

Ingredients
 
Nonstick cooking spray
1
cup chopped onion (1 large)
1
cup chopped green or red sweet pepper
2
tablespoons butter or margarine
3
tablespoons all-purpose flour
2
cups reduced-fat milk
2
slightly beaten eggs
2
16 ounce package frozen whole kernel corn, thawed and drained
2
cups soft bread crumbs
3/4
teaspoon salt
1/4
teaspoon black pepper

Directions

  1. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.
  2. In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.
  3. Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.

Nutrition Facts

(Scalloped Corn)
    Per serving:
  • 153 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 44 mg chol.,
  • 240 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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