Scalloped Corn Recipe 435

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

EASY SCALLOPED CORN

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

SCALLOPED CORN

Steps:

• Preheat oven ro 350 dgrees.
• In a medium sized pot heat corn and milk over medium heat.
• Add a beaten egg, then add in chopped onion, chopped pimento, and salt.
• Pour into a greased 8 inch round baking dish.
• Sprinkle cracker crumbs on top. Bake at 350 degrees for 20 minutes.

SCALLOPED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Mix crackers and 1 tablespoon melted butter together in a bowl; sprinkle evenly over corn mixture.
• Bake until golden brown, 30 to 35 minutes.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
• In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
• Pour into baking dish.
• Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
• Sprinkle cracker mixture over corn.
• Bake for 35-40 minutes until crackers are golden brown.

SCALLOPED CORN

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

SCALLOPED CORN

Steps:

• 1. Preheat oven to 350. Grease baking dish ( I use a glass pyrex oval dish). In large bowl mix all ingredients well.
• 2. Pour into baking dish. Bake for around 45 minutes or until light golden brown. Delicious.

SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
• Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
• Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

SCALLOPED CORN AND BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish.
• Bake for 1 hour.

SCALLOPED CORN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine corn, crackers and egg. Mix and pour into small baking dish. Bake for 30 minutes. Season with salt and pepper to taste.

SCALLOPED CORN

Steps:

• Heat oven to 350°F
• Sauté onion in butter until golden.
• Blend in flour and seasonings. cook until bubbly. remove from heat.
• Gradually add milk, bring to boil. boil 1 minute stirring constantly.
• Remove from heat & add corn & egg.
• Pour into 1 quart baking dish.
• Top with buttered cracker crumbs. (I butter enough whole crackers to cover the top of the dish then break them up and sprinkle on top).
• Bake 20 to 30 minutes.

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.