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