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Scalloped Corn Bake

“This is one of my favorite recipes and my family loves it,” says Doris Thomas from Scottsville, New York. “It’s been handed down from generation to generation. I love that it can be made the day before!”
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    5 servings

Ingredients

  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 5 tablespoons butter, divided
  • 2 cups soft bread crumbs
  • 2 cans (8-1/2 ounces each) cream-style corn
  • 1 can (11 ounces) whole kernel corn, drained
  • 2 eggs, lightly beaten
  • 1/4 cup dry bread crumbs

Directions

  • In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish.
  • Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
3/4 cup: 321 calories, 15g fat (8g saturated fat), 116mg cholesterol, 729mg sodium, 39g carbohydrate (8g sugars, 3g fiber), 8g protein.

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