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Deluxe Scalloped Corn Recipe

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In Grovetown, Georgia, Shawna Hull dresses up canned corn with cream of mushroom soup and sour cream for this speedy baked side. With a savory cracker coating, the recipe makes a big pan, so it's perfect for a potluck or larger gathering.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8-10 servings

Ingredients

  • 4 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 cup all-purpose flour
  • 1/4 cup whole milk
  • 1 tablespoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups crushed butter-flavored crackers (about 34 crackers)
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (3/4 cup) equals 240 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 603 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cracker crumbs and cheese; sprinkle over the top.
  2. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Yield: 8-10 servings.
Originally published as Deluxe Scalloped Corn in Quick Cooking September/October 2005, p45

Nutritional Facts

1 serving (3/4 cup) equals 240 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 603 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.

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