Scalloped Corn with vegetables is one of my favorite casseroles for Thanksgiving dinner. Very easy to make and absolutely delicious, this dish is perfect for the holidays.
Scalloped Corn Casserole
I love this version of scalloped corn. It has lots of vegetables, cheese and it is the perfect side dish for the winter holidays, especially Thanksgiving.
I have this recipe for a number of years now and I continue to make it every year.
When I tried it the first time, in my first year in the United States, I fell in love with it. Since then, it definitely became my favorite side dish for this holiday.
I grew up with corn in my diet. From corn on the cob to the popular polenta served instead of bread with the traditional Romanian stuffed cabbage rolls to corn bread, corn was part of the Romanian diet for centuries.
We do not eat corn as much as people eat it here in the US, but it is interesting how corn is so completely integrated into our lives, from food to fuel and everything in between.
It isn’t just a dish on our table, it has become a staple in our society.
For me, it would not be Thanksgiving without a corn dish on the table. It is part of what America is, and we have to celebrate it properly.
If you do not live in the US, you will probably not have access to the cans of cream-style corn, but this is not a problem because you can easily use any corn you have, canned, frozen, or even fresh.
I used all kinds over the years and the results are almost similar.
I love frozen and fresh corn, though. That would be my first choice, if I would have to choose from these options.
Amazingly, I’ve found that many people aren’t as familiar with this recipe. I saw recipes of scalloped corn that do not have any vegetables.
This recipe is lighter and healthier and tastes really delicious.
This is comfort food, pure and simple. It is homey, it is uncomplicated, and it goes well with a huge variety of entrees.
What kind of ingredients you need:
- Corn– any corn works. I like the 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.
- 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– see below for more info about this ingredient
- 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
- Onion– white or yellow are good
- Granulated sugar – we need just a small amount to balance the flavors
- Cheddar cheese– shredded
WHAT IS EVAPORATED MILK?
Evaporated milk is a type of condensed milk that is unsweetened. Read more about this here.
In the US, evaporated milk is found in cans in any grocery store, next to the sweetened condensed milk. Make sure you don’t get confused, as they are totally different.
You can also replace it with half and half.
If you live outside of US, evaporated milk is known as unsweetened condensed milk.
Learn how to make a scalloped corn recipe:
- Preheat the oven.
2. Beat the eggs and add evaporated milk to it.
3. Chop the vegetables.
4. Bring the ingredients together: In a large bowl, place corn, crushed crackers, chopped vegetables, and add the egg mixture together with the melted butter, shredded cheese, salt, and sugar.
Stir to combine.
5. Bake. Pour 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.
I mean, HOW easy is that? And also so delicious! It is good not only for the Thanksgiving meal but for any dinner or potluck! Enjoy!
Tip: You can make the dish in advance. I usually make it the day before and reheat it on the day I serve it.
Some other Thanksgiving and Christmas Recipes:
- 17 ounces regular corn in a can 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
- 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.
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Amount Per Serving: Calories: 276Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 410mgCarbohydrates: 27gFiber: 4gSugar: 8gProtein: 11g