|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 7g|
|Vitamin C 18mg||92%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy scalloped corn casserole is made with fresh, frozen, or canned corn. A simple white sauce and an egg act as the binder for this corn bake, while chopped green bell pepper adds color and flavor. Add some red or orange bell pepper to the green bell pepper for extra color. The dish takes just minutes to prepare and makes a fabulous side dish for a family meal or holiday dinner.
Click Play to See This Yummy Corn Casserole Recipe Come Together
3 tablespoons unsalted butter, divided, more for the pan
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, 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 breadcrumbs
1 dash paprika
Gather the ingredients.
Preheat the oven to 375 F (190 C / Gas 5). Butter a 1 1/2-quart baking dish.
Melt 2 tablespoons of butter in a saucepan over low heat and stir in the flour. Cook, stirring, for about 2 minutes. Do not brown.
Gradually stir in the milk and continue cooking over low heat, stirring constantly until the sauce begins to thicken. Season with salt and pepper, to taste.
Add a small amount of the sauce to the beaten egg, stirring briskly.
Stir egg mixture back into the sauce in the saucepan. Cook, stirring constantly, for about 1 minute. Do not boil.
Add the corn, green pepper, and sugar to the sauce mixture. Heat through.
Melt the remaining 1 tablespoon butter in a small microwave-proof bowl. Add the soft breadcrumbs and stir to combine.
Pour the mixture into the prepared casserole. Cover with the buttered breadcrumbs and sprinkle with paprika.
Bake in the preheated oven for 20 to 25 minutes, or until hot and bubbly and the breadcrumbs are browned.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
How to Store and Freeze
- Refrigerate scalloped corn leftovers for up to three days or freeze for up to two months.
- To freeze a whole casserole, either bake it in a disposable aluminum pan or line the casserole dish with foil and leave an overhang so it can be lifted out of the dish when frozen solid. Wrap the casserole well with plastic wrap and then foil. Label and date the casserole and freeze it for up to two months.
- To reheat a corn casserole from frozen, unwrap the frozen casserole and place it back in the original baking dish. Cover with foil and thaw the casserole in the refrigerator overnight. Reheat the covered casserole in a preheated 350 F oven for 20 to 25 minutes, or until it registers 165 F.
What is the difference between au gratin and scalloped food?
Scalloped food is baked in a casserole with cream or a creamy sauce. A scalloped dish may or may not be topped with breadcrumbs or cracker crumbs and can include cheese. An au gratin dish is baked with a crispy top made with cheese or crumbs, or both. In many cases, the two terms are interchangeable.