Scalloped Corn Bake

Name: Scalloped Corn Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 5 servings.

“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!”

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

1. 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.
2. 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°.

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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