Scalloped Corn is one of my favorite recipes for Thanksgiving dinner. I love it because it has lots of vegetables and it is the perfect side dish for the winter holidays. I have this recipe for a number of years now and I continue to make it every year, despite the fact that I am not even a corn fan, in general.
If you do not live in US, probably you will not have access to the cans of cream style corn, but you can easily use any kind of corn you have, in a can or frozen.
Besides the corn, I am using crushed soda crackers, but any salty crackers you find in the grocery stores around the world should be very good.
We will also need some evaporated milk ( not condensed milk as that one has tons of sugar that we do not need) , eggs, broccoli, green peppers, celery, onions and cheese (I am using Cheddar cheese).
The process is very simple. Chop all your vegetables, crush the soda crackers, mix all ingredients together, pour them in a baking dish.
Bake for 35-40 minutes in a 350F preheated oven until golden brown.
I mean, HOW easy is that? Believe me, it is delicious! And good not only for the Thanksgiving meal, but for any dinner or potluck! Enjoy!
- 1 can cream style corn 17 oz
- 2 eggs
- ½ cup crushed soda crackers
- ¼ cup melted butter
- ½ cup evaporated milk
- 10 oz chopped frozen broccoli very well drained, Fresh broccoli is great too
- ¼ cup green peppers chopped
- 1-2 chopped celery sticks
- 1 tsp chopped onion
- ½ tsp sugar
- ½ tsp salt
- ½ cup shredded Cheddar cheese
- Preheat oven to 350F.
- Combine all ingredients together.
- 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, just double the recipe.
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