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This recipe earns big points for flavor and ease of preparation. It's the only corn scallop recipe I use anymore.—Sue Gronholz, Beaver Dam, Wisconsin
This recipe is:
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving (3/4 cup) equals 231 calories, 11 g fat (5 g saturated fat), 127 mg cholesterol, 652 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Microwave Scalloped Corn in Casserole Cookbook , p254
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Reviewed on Jan. 17, 2010 by Kristinrae
I followed the directions exactly. I used a glass loaf pan covered in saran wrap to cook. It was really soupy after 4 minutes, so I continued cooking 2 more minutes and it was still soupy. I cooked several more minutes checking after each minute and even letting sit for five minutes. I still had to keep cooking. Finally I cooked it for a minute at 100% power and decided it was good enough. I let it sit for at least five minutes before serving and my husband said it should have been cooked longer! Grrrr! It had good flavor but an odd, wet texture... not sure what the texture should have been like. :(
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