Scalloped Corn Casserole
Recipe: #16504
December 30, 2014
Categories: Casseroles, Side Dishes, Vegetables, Corn, Brunch, Christmas, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Kosher Dairy more
"Barb Larsen makes this, its wonderful"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (175.4 g)
- Calories 439.3
- Total Fat - 13.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 60.2 mg
- Sodium - 408.3 mg
- Total Carbohydrate - 67 g
- Dietary Fiber - 9.8 g
- Sugars - 3.7 g
- Protein - 12.5 g
- Calcium - 72.2 mg
- Iron - 3 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oven to 350 degrees F.
Step 2
Melt 2 Tbls margarine in 1 quart saucepan over medium heat. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender. Remove from heat.
Step 3
Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Step 4
Stir in corn and egg.
Step 5
Pour into ungreased 1 quart casserole dish.
Step 6
Mix cracker crumbs and 1 Tbls melted margarine. Sprinkle over corn mixture.
Step 7
Bake uncovered 30- 35 minutes or until bubbly.
Tips & Variations
No special items needed.
0 Reviews
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