Scalloped Corn Casserole Shirley Style Recipes

OLD-FASHIONED SCALLOPED CORN

Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories Side Dish Casseroles Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

SCALLOPED CORN

Scalloped Corn image

This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. -Sandy Jenkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 large eggs
1 cup 2% milk
3 tablespoons butter, melted
1 tablespoon sugar
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen corn
3/4 cup crushed saltines (about 23 crackers), divided

Steps:

Preheat oven to 325°. In a large bowl, whisk the first seven ingredients until blended. Stir in corn and 1/2 cup crushed saltines., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining saltines. Bake, uncovered, 55-65 minutes or until golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 236 calories, Fat 11g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 296mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

SCALLOPED CORN CASSEROLE

Scalloped Corn Casserole image

Custard-like casserole, excellent with pork! I got this from my "other momma" who cooks the BEST southern food, ever.

Provided by thebluehous_a

Categories Corn

Time 1h5m

Yield 6-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn (with juice)
2 eggs, stiffly beaten
8 ounces sour cream
8 1/2 ounces Jiffy corn muffin mix (NOTE, if you want to make this vegetarian, use a different muffin mix as many, including Jiffy, cont)
1/2 cup butter or 1/2 cup margarine, cubed

Steps:

Mix all ingredients together and pour into a 9/12 casserole dish. Bake at 350 for one hour or until browned on top.

Nutrition Facts : Calories 524.2, Fat 31.3, SaturatedFat 16.8, Cholesterol 129.5, Sodium 1040.2, Carbohydrate 56.3, Fiber 4.9, Sugar 12.4, Protein 9.5

SCALLOPED CORN CASSEROLE

Scalloped Corn Casserole image

Make and share this Scalloped Corn Casserole recipe from Food.com.

Provided by Leta8076

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package frozen whole kernel corn, cooked and drained
2 tablespoons margarine
1/4 cup onion, chopped
1/4 cup green pepper, chopped fine
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
pepper
3/4 cup milk
1 large egg, slightly beaten
1/3 cup fine cracker crumb
1 tablespoon margarine, softened

Steps:

Heat oven to 350 degrees F.
Melt 2 Tbls margarine in 1 quart saucepan over medium heat.
Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until tender.
Remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook, stirring constantly, 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 cassreole dish.
Mix cracker crumbs and 1 Tbls melted margarine.
Sprinkle over corn mixture.
Bake uncovered 30- 35 minutes or until bubbly.

Nutrition Facts : Calories 142.9, Fat 8.1, SaturatedFat 2, Cholesterol 39.5, Sodium 288.9, Carbohydrate 15.5, Fiber 1.6, Sugar 0.5, Protein 4.1

SCALLOPED CORN CASSEROLE (SHIRLEY STYLE)

SCALLOPED CORN CASSEROLE (SHIRLEY STYLE) image

Number Of Ingredients 10

Ingredients

16 oz cream corn
1 cup celery (I like about 1/2)
1/4 cup onions
3/4 cup American cheese (I use cheddar to avoid the overl processed stuff)
1 cup cracker crumbs (saltines)
1 tsp salt
2 eggs
2 Tbs butter
1/4 tsp paprika
1 cup milk

Steps:

1. Preheat oven to 350. Combine chopped celery, onions, cheese, cracker crumbs, salt and butter. 2. When ready to bake, add cream corn, eggs and milk. Stir to combine. 3. Spray casserole dish, if desired. Pour casserole mixture into dish and top with paprika. Bake for 50 min at ~350. (I sometimes find I need an extra ~5-10 minutes for the desired crispy top.

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