This simple recipe came about by necessity. I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.

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  • In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.

  • In a medium-size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.

  • Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.

Nutrition Facts

261.2 calories; 7.1 g protein; 30.8 g carbohydrates; 51.1 mg cholesterol; 544.7 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2007
The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency good flavor and no watery separation. Read More
(19)

Most helpful critical review

Rating: 2 stars
10/02/2012
I was anticipating a nice creamy scalloped corn casserole but what I ended up with unfortunately was a watery casserole. I cooked this for an additional 25 minutes hoping that the liquid would cook down but it didn't. Basically I don't think this tasted much different than if I'd just heated all ingredients in a saucepan on top of the stove and then sprinkled with the crackers before serving. I followed this recipe to the letter but I would definitely make some changes if I were to make again. First I'd increase the oven temperature to 375 or even 400. Then I'd cut the butter and oil in half (you really don't need a 1/4 cup of fat to saute the small amount of veggies). Also from a presentation point of view a little bit of butter on top of the crumbs would brown them and make the casserole more eye appealing. And a little bit of salt and pepper wouldn't hurt either. This simply didn't measure up to what I consider scalloped corn. Kitkaty sorry for the harsh review but this just didn't work for us. Read More
(6)
16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/29/2007
The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency good flavor and no watery separation. Read More
(19)
Rating: 5 stars
12/29/2007
The brand of creamed corn will make a huge difference in the result of any scalloped corn recipe. I always use Del Monte and always have great success with a nice creamy consistency good flavor and no watery separation. Read More
(19)
Rating: 5 stars
12/22/2006
This is my fav version of scalloped corn. I added an additional can of corn to the recipe and about 1/4 to a 1/2 cup of heavy cream to keep it really moist and creamy. It was excellet. So many holiday memories are in this dish. Read More
(10)
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Rating: 2 stars
10/02/2012
I was anticipating a nice creamy scalloped corn casserole but what I ended up with unfortunately was a watery casserole. I cooked this for an additional 25 minutes hoping that the liquid would cook down but it didn't. Basically I don't think this tasted much different than if I'd just heated all ingredients in a saucepan on top of the stove and then sprinkled with the crackers before serving. I followed this recipe to the letter but I would definitely make some changes if I were to make again. First I'd increase the oven temperature to 375 or even 400. Then I'd cut the butter and oil in half (you really don't need a 1/4 cup of fat to saute the small amount of veggies). Also from a presentation point of view a little bit of butter on top of the crumbs would brown them and make the casserole more eye appealing. And a little bit of salt and pepper wouldn't hurt either. This simply didn't measure up to what I consider scalloped corn. Kitkaty sorry for the harsh review but this just didn't work for us. Read More
(6)
Rating: 5 stars
10/06/2003
I don't like 'conventional' scalloped corn. Your recipe was exactly what I was looking for! The only thing I did differently was adding some cajun seasoning...but only because it went with the rest of the meal I was preparing...it turned out great!! Thanks! Read More
(6)
Rating: 4 stars
01/20/2010
I can't have corn but I made it for hubby as written.He says it gets 4 stars and believe me from DH that's quite a compliment! thanks. Read More
(2)
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Rating: 1 stars
08/29/2002
My family did not like this. It was not creamy at all and did not have much flavor. Not pleasing to the eye. Read More
(1)
Rating: 5 stars
12/23/2005
This is just what I have been looking for my mother makes something similar she just adds a little salt and pepper. Very good. Read More
(1)
Rating: 5 stars
11/29/2009
This was a great change from the traditional scalloped corn I've had. I had to change this recipe a bit as I was out of egg so I omitted the egg added 2 Tbsp. sour cream and added a extra 1/4 cup cheese. I also added garlic cloves to the celery onion & green peppers. Everyone loved it! Read More
(1)
Rating: 5 stars
08/27/2011
My family LOVES this recipe. I really wouldn't change a thing. We have it every Thanksgiving and we DON'T have leftovers! Read More
(1)