Easy Scalloped Corn Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Steps:

• Mix the corn, eggs, milk, salt& pepper in a casserole dish.
• Mix in half of the soda cracker crumbs.
• Mix the remaining crumbs with the butter and sprinkle on top of the corn.
• Bake uncovered in 325F oven for about 1 hour.

Steps:

• Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly., In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish., Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown. Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• In a large nonstick skillet, saute green pepper and onion in oil until tender. In a small bowl, combine the flour, salt, paprika, mustard and pepper. Stir in milk until smooth. Add mixture to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in corn and egg substitute., Transfer to a 1-qt. baking dish coated with cooking spray. Combine cornflakes and butter; sprinkle over the top., Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160° and center is almost set. Let stand for 10 minutes before serving.