Easy Scalloped Corn Casserole Recipe

5 1 1
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Easy Scalloped Corn Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing

Ingredients

  • 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, melted

Directions

In a large 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 mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute.
Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top.
Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Corn in Light & Tasty October/November 2001, p11

Nutritional Facts

2/3 cup: 157 calories, 4g fat (1g saturated fat), 5mg cholesterol, 529mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch.

  • 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, melted
  1. In a large 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 mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute.
  2. Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top.
  3. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Scalloped Corn in Light & Tasty October/November 2001, p11

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ConnieK User ID: 282614 111024
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."

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