March 1st, 2012

Scalloped Corn Casserole, Crowd Pleasing, Recipe, Soooo Easy

I love easy casseroles, they are so versatile and good, as well.  For example, take this scalloped corn casserole.  It is, basically, assembled in no time.  You can use it for breakfast, brunch, lunch, or dinner.  

Guest for breakfast? Then, add eggs to it and fresh fruit.  Brunch or lunch? Chicken, tuna or any salad you may want.  Dinner?  As an addition for barbecued meats or even for a meatless dinner, adding a vegetable and a green salad.

Your choice.  And, it is one of those recipes that can easily be doubled.

The only thing I changed in this recipe was the cracker crumbs.  I needed to use gluten free crackers, which I did.

Scalloped Corn

4 cups fresh, frozen or canned corn

3 eggs, beaten

1 cup milk

1 cup crushed saltines (30 crackers), divided

3 tablespoons butter, melted

1 tablespoon sugar

2 tablespoons finely chopped onion

Salt and pepper to taste

Pre-heat oven to 325 degrees.

In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar, onion, salt and pper.

Transfer to a greased 1 1/2 quart baking dish.  Sprinkle with remaining cracker crumbs.

Baked, uncovered for 1 hour or until knife inserted near the center comes out clean.

Depending how hungry your crowd is, this recipe probably will serve 6.

How easy can that be!!  Enjoy and make it your own.

Note:  Thanks Paula for the corn.  You saved me a trip to the grocery store!!