Scalloped Corn Casserole

Scalloped corn casserole

The Spruce 

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 6 servings

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.

1:45

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Ingredients

  • 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 (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 breadcrumbs (soft, fresh)
  • Dash paprika

Steps to Make It

  1. Gather the ingredients.

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

    Buttered casserole dish
    The Spruce 
  3. 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.

    Melted butter in saucepan with flour
    The Spruce
  4. 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.

    Milk being stirred into butter mixture in a pot
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  5. Add a small amount of the sauce to the beaten egg, stirring briskly.

    A little hot sauce added to the beaten egg in a bowl
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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.

    Egg mixture being stirred into the cream sauce
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  7. Add the corn, green pepper, and sugar to the sauce mixture. Heat through.

    Corn and bell peppers stirred into the sauce
    The Spruce
  8. Combine the soft breadcrumbs and the remaining 1 tablespoon of butter, melted, in a small bowl.

  9. Pour the mixture into the prepared casserole. Cover with the buttered bread crumbs and sprinkle with paprika.

    Scalloped corn casserole with breadcrumbs on top
    The Spruce
  10. Bake in the preheated oven for 20 to 25 minutes, or until hot and bubbly and the breadcrumbs are browned.

    Baked corn casserole
    The Spruce 
  11. Serve and enjoy!

How to Store and Freeze

  • Refrigerate scalloped corn leftovers for up to 3 days or freeze for up to 2 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 2 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.