This scalloped corn casserole is one of my favorite Thanksgiving dinner recipes. It is very easy to make and consists of corn, saltine crackers, cheese, and vegetables.
I love this version of scalloped corn. It has lots of vegetables and cheese, and it is the perfect side dish for the winter holidays, especially Thanksgiving. I have had this recipe for a number of years now, and I continue to make it every year.
The first time I tried it, I fell in love with it. Since then, it has definitely become my favorite side dish for this holiday. I love it so much that it would not be Thanksgiving without this corn dish on the table.
I've used all kinds of corn over the years, and the results are almost similar. I love frozen and fresh corn, though. If I had to choose between these options, this would be my first choice. Amazingly, I’ve found that many people aren’t as familiar with this recipe as they are with most classic scalloped corn recipes, which don't require any vegetables.
This recipe is lighter and healthier but tastes really delicious. It is comfort food, pure and simple. It is homey and uncomplicated and goes well with a wide variety of entrees.
Ingredients Needed
- Corn: Any corn works. I like frozen corn because I have easier access to it, but canned corn works very well too. Make sure you drain it well before adding it to the recipe.
- Broccoli: Frozen or fresh. If you use frozen, you will need to drain it well before.
- Bell peppers chopped: I like the red bell pepper.
- Celery
- Onion: White or yellow are good
- Eggs: All my recipes use large eggs.
- Soda crackers/saltines: The original recipe requires saltines, but if you want to go with other savory crackers, go for them. (Ritz crackers are good)
- Unsalted butter: Melted.
- Evaporated milk: Evaporated milk is an unsweetened type of condensed milk. In the US, it is found in cans in any grocery store next to sweetened condensed milk. Make sure you don’t get confused, as they are totally different. However, you can also replace it with half and half. If you live outside of the US, evaporated milk is known as unsweetened condensed milk.
- Granulated sugar: We need just a small amount to balance the flavors
- Salt
- Cheddar cheese: Shredded.
How To Make Scalloped Corn
- Preheat the oven.
- Chop the vegetables.
- Beat the eggs and add evaporated milk to them.
- Bring the ingredients together: In a large bowl, place corn, crushed crackers, and chopped vegetables. Add the egg mixture, along with the melted butter, shredded cheese, salt, and sugar. Stir to combine.
5. Bake. Place everything into a greased 8x8x2-inch baking dish and bake at 350F for 35-40 minutes or until golden brown.
If you need to make a bigger batch, just double the recipe.
Serve this casserole next to your favorite Thanksgiving side dishes. My favorites are Easy Sausage, Cranberries and Walnuts Stuffing, Cheesy Potatoes, Baked Brandied Cranberry Sauce.
How To Store Scalloped Corn Casserole
This dish can be stored in the refrigerator for up to three days.
Pro Tip
You can bake the dish in advance. I usually make it the day before and reheat it on the day I serve it.
More Holiday Recipes
- Best Thanksgiving and Christmas Turkey recipes
- Easy Savory Cheese Bread
- Best Thanksgiving Side Dish Recipes
- Best Thanksgiving Pies And Tarts
📖 Recipe
Scalloped Corn Casserole
Ingredients
- 17 ounces corn canned, fresh or frozen
- 2 large eggs
- ½ cup crushed soda crackers
- ¼ cup melted butter
- ½ cup evaporated milk
- 10 ounces chopped frozen broccoli very well drained Fresh broccoli is great too
- ¼ cup colored bell peppers chopped
- 1-2 chopped celery sticks
- 1 teaspoon chopped onion
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 350F.
- Beat the eggs.
- Chop broccoli, peppers, celery sticks onions.
- In a large bowl, place corn, crushed crackers, eggs, butter, evaporated milk, vegetables, cheese, salt, and sugar.
- Stir to combine.
- Put into a greased 8x8x2 inch baking dish.
- Bake at 350F for 35-40 minutes or until golden brown.
- If you need to make a bigger batch, double the recipe.
Amy Frank says
If I use fresh broccoli do I need to blanch it first?
Gabriela says
No, you don't need to.