Scalloped Corn Recipe

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

Servings: persons

2 c. cooked corn
1 small onion, chopped
2 Tbsp. margarine or butter
2 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
dash of pepper
3/4 c. milk
1 egg, slightly beaten
1/3 c. cracker crumbs
1 Tbsp. melted butter or margarine

1
Cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender; remove from heat.
2
Stir in flour, salt, paprika, mustard and pepper.
3
Cook over low heat, stirring constantly, until mixture is bubbly.
4
Remove from heat.
5
Stir in milk gradually.
6
Heat to boiling, stirring constantly.
7
Boil and stir one minute.
8
Stir in corn and egg.
9
Pour into ungreased one-quart casserole dish.
10
Mix crumbs and one tablespoon melted margarine, sprinkle over corn.
11
Cook, uncovered, in 350u00b0 oven until bubbly, 30 to 35 minutes (4 servings).
12
May fold 1/2 cup shredded natural Cheddar cheese into the sauce mix.

277

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 12 ingredients. The key ingredients include: 2 c. cooked corn, 1 small onion, chopped, 2 Tbsp. margarine or 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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