"This is my family's all-time favorite corn dish. The buttery cornflake topping and chopped green peppers inside give it a different twist," writes Nancy McDonald from Burns, Wyoming. "It is always a success at potluck dinners. Plus, it's special enough to plan into a holiday meal or buffet."
Recommended: 13×9 Casserole Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 2 teaspoons canola oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- Dash white pepper
- 1 cup fat-free evaporated milk
- 1 package (16 ounces) frozen corn, thawed
- 1/4 cup egg substitute
- 1/3 cup crushed cornflakes
- 2 teaspoons butter or margarine, melted
- In a nonstick skillet, saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk, until smooth; add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in corn and egg substitute.
- Pour into a 1-qt. baking dish coated with cooking spray. Toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until center is partially set. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Corn in Light & Tasty October/November 2001, p11
Reviews forEasy Scalloped Corn Casserole
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Reviewed Jul. 6, 2012
"Love this recipe. Who would think it's lower in fat/calories. Make this a lot in cooler weather. Great comfort food."