Scalloped Corn Casserole

Total Time
Prep 20 mins
Cook 35 mins

Deliciously different way to serve corn.

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Melt 2 Tbls margarine in 1 quart saucepan over medium heat.
  3. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.
  4. Remove from heat.
  5. Stir in flour, salt, paprika, mustard and pepper.
  6. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  7. Gradually stir in milk.
  8. Heat to boiling, stirring constantly.
  9. Boil and stir 1 minute.
  10. Stir in corn and egg.
  11. Pour into ungreased 1 quart cassreole dish.
  12. Mix cracker crumbs and 1 Tbls melted margarine.
  13. Sprinkle over corn mixture.
  14. Bake uncovered 30- 35 minutes or until bubbly.


Most Helpful

What a nice vegetable dish. Different from anything else I have made. This dish is extremely easy to make and the different layers of flavors come through. We thoroughly enjoyed this dish. I added this recipe to my tried & true book. Thanks for sharing!

Miss Annie November 11, 2002

Corn is one of our favorite vegetables and your recipe made a delicious side dish. I added a little more salt. The cracker crumb topping was different and added slight crunch. My husband and I enjoyed this dish and will make it again.

sarabeth123 November 26, 2002

This tastes just like what my mother used to make for holiday dinners! The flavor is wonderful. So yummy, the recipe barely yielded 4 servings. I did have one problem -- how much corn to put in? I freeze my own corn, so I have no idea how much 10 ounces is, since weight and volume are not the same thing (ounces vs. fluid ounces, 8 ounces of flour is way more volume than 1 cup). I guessed at 2 cups. That didn't look like quite enough, so I added another 1/2 cup. Judging from the results after baking, that makes a pretty nice consistency. Oh, and I used dried bread crumbs.

BriarCraft December 03, 2013

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