Scalloped Corn Recipe

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can whole kernel corn or 1 (10 oz.) pkg. frozen corn; 1/4 c. chopped onion; 1/2 small green pepper, chopped; 2 Tbsp. margarine or butter; 2 Tbsp. flour; 1 tsp. salt; 1/2 tsp. paprika; 1/4 tsp. dry mustard; 3/4 c. milk; 1 egg; 1/3 c. cracker crumbs; 1 Tbsp. margarine

Servings: persons

1 (16 oz.) can whole kernel corn or 1 (10 oz.) pkg. frozen corn
1/4 c. chopped onion
1/2 small green pepper, chopped
2 Tbsp. margarine or butter
2 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. dry mustard
3/4 c. milk
1 egg
1/3 c. cracker crumbs
1 Tbsp. margarine

1
Prepare corn as usual.
2
Drain.
3
In a skillet, cook and stir onion and green pepper in 2 tablespoons margarine until onion is tender.
4
Remove from heat.
5
Stir in flour, salt, paprika, mustard and pepper.
6
Cook over low heat, stirring constantly until mixture is bubbly.
7
Remove from heat.
8
Stir in milk gradually.
9
Heat to boiling, stirring constantly.
10
Boil and stir 1 minute.
11
Stir in corn and egg.
12
Pour into ungreased 1-quart dish.

172

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: 1 (16 oz.) can whole kernel corn or 1 (10 oz.) pkg. frozen corn, 1/4 c. chopped onion, 1/2 small green pepper, chopped, 2 Tbsp. margarine or butter, 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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