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Rich Cream Scalloped Corn

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  Sweet pepper 1 Small, chopped (Green / Red Colored)
  Onion 1 Medium, chopped
  Carrot 1 Small, shredded
  Water 1⁄4 Cup (4 tbs)
  Eggs 2
  Canned cream style corn 14 3⁄4 Ounce (1 Can)
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Coarsely crushed saltine crackers 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Shredded cheddar cheese 4 Ounce, divided (1 Cup)

In a small saucepan combine green pepper, onion, carrot, and water; bring to boiling.
Reduce heat, cover, and simmer for 5 to 7 minutes or until vegetables are tender-crisp.
Drain well; press out excess liquid.
Meanwhile, in a large bowl slightly beat eggs.
Stir in cream-style corn, whole kernel corn, crushed crackers, milk, and 3/4 cup of the cheddar cheese.
Stir in the cooked vegetables.
Transfer to a greased 2-quart square baking dish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1348 Calories from Fat 524

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 32 g160.1%

Trans Fat 0 g

Cholesterol 567.1 mg189%

Sodium 2405 mg100.2%

Total Carbohydrates 155 g51.8%

Dietary Fiber 19.7 g78.6%

Sugars 59.9 g

Protein 61 g121%

Vitamin A 299.2% Vitamin C 333.7%

Calcium 120.4% Iron 25.6%

*Based on a 2000 Calorie diet

Rich Cream Scalloped Corn Recipe