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Scalloped Corn

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

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 40 mins 325°F
  • Stand: 10 mins

Scalloped Corn

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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