Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scalloped Potatoes & Corn Casserole Recipe
    Lost? Site Map

    Scalloped Potatoes & Corn Casserole

    Scalloped Potatoes & Corn Casserole. Photo by looneytunesfan

    1/1 Photo of Scalloped Potatoes & Corn Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    looneytunesfan's Note:

    This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 5 medium potatoes, peeled and sliced
    • 2 (836.31 g) can cream-style corn
    • butter (dot here and there)
    • salt (to taste)
    • pepper (to taste)
    • milk (tiny amount in corners)

    Directions:

    1. 1
      Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
    2. 2
      Pour cream corn over potatoes.
    3. 3
      Dot with butter.
    4. 4
      Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
    5. 5
      Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.

    Ratings & Reviews:

    • on October 14, 2008

      55

      These were really good. i left out the butter and milk but did add a little water to the corners. I did sprinkle on about 1/2 tsp garlic powder and about 3/4 tsp onion powder before adding the corn. I baked mine covered and then when they were done I uncovered for an additional 15 minutes. These are easy and healthy. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2006

      55

      Nice change of pace from other potato casseroles. I made a half recipe in a round casserole pan. I did not add any milk, and the potatoes were plenty moist without it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2006

      55

      Excelllent side dish. I only used one can of cream corn but did add extra milk. May add some cheese next time, however, it was terrific just as posted. Thanks looneytunesfan

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Scalloped Potatoes & Corn Casserole

    Serving Size: 1 (475 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 355.6
     
    Calories from Fat 10
    83%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 612.3 mg
    25%
    Total Carbohydrate 84.4 g
    28%
    Dietary Fiber 8.3 g
    33%
    Sugars 8.8 g
    35%
    Protein 9.0 g
    18%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites