Scalloped Corn
Submitted by:  Katherine Denning 
        
  


" This simple recipe came about "by necessity." 
  I needed a dish to take to a church supper, didn't 
  have a car available, so I used things I always have on hand. 
  The Big PLUS: This dish can be baked and 'held' awhile before serving!! 
  Very moist and Delicious!! "  
  
 
Ingredients 
1 onion, chopped 
1 green bell pepper, chopped 
2 stalks celery, sliced 
2 tablespoons butter 
2 tablespoons vegetable oil 
1 (14.75 ounce) can creamed corn 
1 (15 ounce) can whole kernel corn, drained 
1 egg, lightly beaten 
1/2 cup shredded Cheddar cheese 
1/3 cup crushed buttery round crackers 
 
    
 
 
Directions 
1   Preheat oven to 325 degrees F (165 degrees C). 
    Grease an 8 or 9 inch casserole dish.
 
2   In a small frying pan, saute onion, green pepper, and celery in 
    butter or margarine and vegetable oil. Saute vegetables until tender. 
    Remove vegetables from oil.
 
3   In a medium size mixing bowl, combine cream style corn, niblet corn, 
    egg and cheese. Mix onion and celery mixture into the corn mixture. 
    Spread into prepared casserole dish.
 
4   Bake for 25 minutes. Remove casserole from oven and sprinkle cracker 
    crumbs onto the top. Return casserole to oven and bake another 10 minutes. 
    Serve hot or warm.
 
  
 
  Makes 6 servings 
 
Nutrition at a glance
Servings Per Recipe: 6 
amount per serving 
Calories 254   
Protein 7g 
Total Fat 14g 
Sodium 482mg 
Cholesterol 56mg 
Carbohydrates 30g 
Fiber 3g