Dan Zehr'S Scalloped Corn Recipe

Name: Dan Zehr'S Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bags frozen corn; 1 red pepper; 1 green pepper; 1 white onion; 1 pkg sliced baby portabellas; 1 pint heavy cream; 1 stick butter; 3 tablespoons flour; 2 eggs; 1 tablespoon kosher salt; 2 teaspoon fresh ground peppercorns; 2 cups shredded cheese; 1/2 cup breadcrumbs

Servings: persons

2 bags frozen corn
1 red pepper
1 green pepper
1 white onion
1 pkg sliced baby portabellas
1 pint heavy cream
1 stick butter
3 tablespoons flour
2 eggs
1 tablespoon kosher salt
2 teaspoon fresh ground peppercorns
2 cups shredded cheese
1/2 cup breadcrumbs

1
Preheat oven to 325 degrees.
2
Heat large skillet over medium flame and melt butter. In a medium size bowl, slice and dice peppers and onion. Add mushrooms. Saute vegetables until tender and translucent. Stir cream into vegetable mixture. With a wooden spoon, stir in flour to desired consistency. Allow to cool. In a large mixing bowl add corn and eggs and mix thoroughly. Add salt and pepper. Combine vegetable roux with corn mixture, add cheese and stir with large wooden spoon. Oil a large casserole pan or medium sized dutch oven. Transfer corn to pan. Lace top with breadcrumbs.
3
Bake uncovered at 325 for 1 hour or until internal temperature reaches 160 degrees. This can be prepared a day ahead, stored (covered) in a refrigerator and then baked the next day.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bags frozen corn, 1 red pepper, 1 green pepper, 1 white onion, and more.

Yes, Dan Zehr'S Scalloped Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dan Zehr'S Scalloped Corn

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