Katy's Scalloped Corn

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!!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 261 Calories

Ingredients

• 2 tablespoons butter
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil
• 1 onion, chopped
• ½ cup shredded Cheddar cheese
• 1 (15 ounce) can whole kernel corn, drained
• 1 green bell pepper, chopped
• 2 stalks celery, sliced
• 1 (14.75 ounce) can creamed corn
• ⅓ cup crushed buttery round crackers

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.

Step 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.

Step 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.

Step 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.