Scalloped Corn Casserole recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- 2 tablespoons butter ¼ cup chopped onion ¼ cup chopped green bell pepper 2 tablespoons all-purpose flour 1 teaspoon salt ½ teaspoon paprika ¼ teaspoon dry mustard 1 pinch ground black pepper ¾ cup evaporated milk 1 (14 ounce) can whole kernel corn 1 egg, slightly beaten ⅓ cup cracker crumbs 1 tablespoon melted butter
Nutrition Info
- 238.1 caloriescarbohydrate: 26.2 gcholesterol: 55.4 mgfat: 13.2 gfiber: 1.9 gprotein: 6.2 gsaturatedFat: 6.2 gservingSize: -sodium: 785.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Scalloped Corn Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and bell pepper in melted butter until the onions are translucent, 5 to 7 minutes. Stir flour, salt, paprika, and mustard into the onion mixture, reduce heat to low, and continue cooking until the mixture is bubbling, 2 to 3 minutes. Gradually stream evaporated milk into the mixture while stirring, bring to a boil for 1 minute. Add corn and egg, stir. Pour into a casserole dish.
Mix crackers and 1 tablespoon melted butter together in a bowl, sprinkle evenly over corn mixture.
Bake until golden brown, 30 to 35 minutes.