Scalloped Corn Casserole

Scalloped corn casserole

The Spruce 

  • Total: 34 mins
  • Prep: 12 mins
  • Cook: 22 mins
  • Yield: 6 Servings

This easy scalloped corn casserole is made with fresh, frozen, or canned corn.

Use a colorful green and red bell pepper mix in this delicious scalloped corn casserole. It takes just minutes to prepare and makes a fabulous dish for a family meal or holiday dinner.


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  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 ​large egg, beaten
  • 3 cups corn kernels (use canned, fresh, or frozen, cooked)
  • 1 green bell pepper, finely chopped (or a combination of red and green bell pepper)
  • 1 teaspoon granulated sugar
  • 1/2 cup soft fresh bread crumbs
  • Dash paprika

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scalloped corn casserole
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  2. Heat the oven to 375 F (190 C/Gas 5). Butter a 1 1/2-quart baking dish.

    Butter a baking dish
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  3. Melt butter in a saucepan over low heat; stir in flour. Cook, stirring, for about 2 minutes. Do not brown.

    Melt butter in saucepan
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  4. Gradually stir in milk and continue cooking over low heat stirring constantly, until sauce begins to thicken. Season with salt and pepper, to taste.

    Gradually stir in milk
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  5. Add a small amount of the sauce to the beaten egg, stirring briskly.

    Add small amount to sauce
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  6. Stir egg mixture back into the sauce in​ the saucepan. Cook, stirring constantly, for about 1 minute. Do not boil.

    Stir egg mixture
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  7. Add the corn, green pepper, and sugar to the sauce mixture. Heat through.

    Add the corn
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  8. Pour the mixture into the prepared casserole. Cover with the buttered bread crumbs and sprinkle with paprika.

    Pour mixture on scalloped corn casserole
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  9. Bake in the preheated oven for 20 to 25 minutes, or until hot and bubbly and bread crumbs are browned.

    Bake in the oven
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  10. Serve and enjoy!