Scalloped Sweet Corn Casserole

Contributed By: Terry Borden


4 teaspoons cornstarch
2/3 cup water
1/4 cup butter, cubed
3 cups fresh or frozen corn
1 can (5 ounces) evaporated milk
3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
1/2 teaspoon plus 3/4 teaspoon salt, divided
3 large eggs
3/4 cup 2% milk
1/4 teaspoon pepper
3 cups cubed bread
1 small onion, chopped
1 cup Rice Krispies, slightly crushed
3 tablespoons butter, melted


1. Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated
milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir
1-2 minutes or until thickened; cool slightly.
2. In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased
8-in. square or 1-1/2-qt. baking dish.
3. Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden

Helpful Hints:

TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD: 8 servings.
Freeze option: Cool unbaked casserole, reserving Rice Krispies topping for baking; cover and freeze. To use, partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for
a thermometer inserted in center to read 165°.

Return To List Of Recipe Titles