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Scalloped Corn Casserole

Rated as 3.25 out of 5 Stars

"Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk."
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55 m servings 238
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring; bring to a boil for 1 minute. Add corn and egg; stir. Pour into a casserole dish.
  3. Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
  4. Bake until golden brown, 30 to 35 minutes.

Nutrition Facts

Per Serving: 238 calories; 13.2 26.2 6.2 55 786 Full nutrition

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Read all reviews 4
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I don't think this is a well-written recipe. It doesn't tell you whether or not to drain the corn (I drained and used some of the liquid, but not all) or when to add the pepper. It tells you to ...

As written, I'm giving this 3 stars, but mostly because we all missed the creaminess that you get using creamed corn. Unlike the other reviewer, I wasn't confused by the recipe and would never...

Flavor-wise, it is great. It was a little dry so I think next time, I will use a can of cream corn & a can of kernel corn. (I doubled the recipe.) I also changed the bell pepper to celery & used...

I was looking for a recipe that did NOT use cream-style corn, and this was it. I'm not a big fan of green peppers, so I used pimiento instead. I also used Italian bread crumbs. When I sauteed...