Scalloped Corn
Scalloped Corn is an impressive dinner. Made with 1 (1 lb.) can whole kernel corn, drained, 1/4 c. chopped onion, 1/4 c. chopped green pepper, 2 tbsp. butter or margarine and 2 tbsp. flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Heat oven to 350Β°.
Cook and stir onion and green pepper in 2 tablespoons butter until onion is tender.
Remove from heat.
Stir in flour and seasonings.
Cook over low heat, stirring until mixture is bubbly.
Remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Stir in corn and egg.
Pour into ungreased 1-quart casserole. Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle evenly over corn mixture.
Bake, uncovered, 30 to 35 minutes.
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