Scalloped Corn Recipe

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 1/2 small green pepper, chopped; 2 Tbsp. butter; 2 Tbsp. flour; 1 tsp. salt; 1/2 tsp. paprika; 1/4 tsp. dry mustard; dash of pepper; 3/4 c. milk; 1 (16 oz.) can whole kernel corn; 1 egg, slightly beaten; 1/3 c. cracker crumbs; 1 Tbsp. butter, melted

Servings: persons

1 small onion, chopped
1/2 small green pepper, chopped
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
dash of pepper
3/4 c. milk
1 (16 oz.) can whole kernel corn
1 egg, slightly beaten
1/3 c. cracker crumbs
1 Tbsp. butter, melted

1
Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender.
2
Remove from heat.
3
Stir in flour, salt, paprika, dry mustard and pepper.
4
Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
5
Stir in milk gradually.
6
Heat to boiling, stirring constantly.
7
Boil and stir 1 minute.
8
Stir in corn and egg.
9
Pour into ungreased 1-quart casserole.
10
Mix crumbs and 1 tablespoon melted butter; sprinkle over corn.
11
Cook uncovered in 350u00b0 oven until bubbly, 30 to 35 minutes.

198

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: 1 small onion, chopped, 1/2 small green pepper, chopped, 2 Tbsp. butter, 2 Tbsp. flour, and more.

Yes, 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.

Scalloped Corn

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