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Katy's Scalloped Corn image

This simple recipe came about by necessity. I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!

Provided by KITKATY

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 tablespoons butter
2 tablespoons vegetable oil
1 (14.75 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 egg, lightly beaten
½ cup shredded Cheddar cheese
⅓ cup crushed buttery round crackers


  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.
  • In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
  • In a medium-size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
  • Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 30.8 g, Cholesterol 51.1 mg, Fat 14.3 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 5.6 g, Sodium 544.7 mg, Sugar 6.1 g

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