Scalloped Corn Casserole
Your family will ask for this scalloped corn casserole again and again! It's made with a seasoned sauce, egg, and buttery cracker topping.
Ingredients
- 7 tablespoons butter, divided use
- 1 cup diced onions
- 1/4 cup all-purpose flour
- 2 cups milk, or part light cream or half-and-half
- Kosher salt and freshly ground black pepper, to taste
- pinch cayenne pepper
- 1 large egg, beaten
- 3 to 4 cups kernel corn, fresh, frozen and thawed, or canned and drained
- 1 cup crushed saltine crackers, regular or whole wheat
Instructions
- Prepare the oven and baking dish. Preheat the oven to 375°F. Butter a 1 1/2 to 2-quart baking dish.
- Prepare the scalloped corn filling. In a medium saucepan over medium heat, melt 5 tablespoons of the butter. Add the diced onions and cook until the onions are translucent, stirring constantly. Add the flour, lower the heat to medium-low, and continue cooking for 4 minutes, stirring constantly. Stir in the milk and add salt and freshly ground black pepper to taste. Whisk in the egg and continue cooking until thickened. Add the corn and stir to blend.
- Transfer the filling to the baking dish and add the topping. Pour the corn mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter and toss with the cracker crumbs. Sprinkle over the top of the casserole.
- Bake. Bake for 30 to 40 minutes, or until the topping is browned and the filling is hot and bubbling.
Tried this recipe?Let us know how it was!