Scalloped Corn Casserole

a spoon scooping up a spoonful of scalloped corn

4.63 from 259 votes

Nothing says home like this scalloped corn casserole recipe with crushed saltine crackers. This makes an easy side dish that pairs with almost any main dish.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 203kcal

Author: Julie Clark

Ingredients

2 large eggs
1 cup 2% milk
2/3 cup crushed saltine cracker crumbs (or butter crackers)
2 cans whole kernel corn, drained (14.5 ounces each)
3 tablespoons salted butter (melted)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon granulated sugar
1 tablespoon fresh grated onion

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Spray an 8x8" baking dish with cooking spray.
In a large bowl, whisk the eggs until they are broken up. Add the milk and crushed crackers. Mix well. 2 large eggs, 1 cup 2% milk, 2/3 cup crushed saltine cracker crumbs
Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Stir well. 2 cans whole kernel corn, drained, 3 tablespoons salted butter, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon granulated sugar, 1 tablespoon fresh grated onion
Pour the mixture into the prepared pan. Bake for 40 minutes or until the center of the casserole is set and the top is lightly golden brown.

Video

Notes

Add a cup of shredded cheddar cheese to make cheesy corn casserole. Or just sprinkle cheese on the top
Top the casserole with French fried onions before baking.
Try using seasoned croutons instead of crackers.
Add leftover ham to the casserole before baking.
Feeding a holiday crowd? Double everything and bake in a 9x13 dish, adding about 10 to 15 minutes. Pull it when the center is set.
For a softer, sweeter casserole, swap one can of whole kernel corn for a can of creamed corn and keep the other as kernels.
Everyone likes just a little bit of a different amount of salt in their recipes. We found ourselves adding a touch of salt to the casserole as we ate it, but I decided to leave the amount in the recipe alone in case someone didn't like as much salt.

Store leftovers in an airtight container in the fridge for up to 3 days.

The calories shown are based on the recipe being cut into 8 pieces, with 1 serving being 1/8 of the scalloped corn. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition