Scalloped Sweet Corn Casserole Recipe

Directions Preheat oven to 350degrees. 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. 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. 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 brown. 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 350degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165degrees. Yield: 8 servings. Originally published as Scalloped Sweet Corn Casserole in Taste of Home November 2014, p46 Nutritional Facts 2/3 cup equals 258 calories, 15 g fat (8 g saturated fat), 104 mg cholesterol, 604 mg sodium, 26 g carbohydrate, 2 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend