Scalloped Corn with Vegetables Recipe

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You'll hear an earful from guests when you offer this creamy corn dish at Thanksgiving dinner —or any other occasion. "My mother made this recipe all the time when I was young," recollects Kathy Smith of Remsen, New York. "Now, it's a favorite at my house—especially during the holidays."
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings


  • 1 can (14-3/4 ounces) cream-style corn
  • 2 eggs, beaten
  • 1/2 cup crushed saltines (about 14 crackers)
  • 1/4 cup grated carrot
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup butter, melted
  • 1/4 cup evaporated milk
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • Paprika

Nutritional Facts

1 each: 322 calories, 20g fat (12g saturated fat), 157mg cholesterol, 942mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 10g protein.


  1. In a large bowl, combine the first 11 ingredients. Spoon into four greased 8-oz. baking dishes. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 25-30 minutes or until set. Yield: 4 servings.
Editor's Note: A 1-qt. baking dish may be used in place of the individual baking dishes.
Originally published as Scalloped Corn in Country Woman November/December 1997, p10

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