Scalloped Corn Casserole
This delicious scalloped corn casserole is an easy preparation, and it makes an excellent side dish for a holiday dinner or everyday family meal.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons butter (divided)
- 2tablespoons all-purpose flour
- 1cup milk
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1large egg (beaten )
- 3cups corn kernels (canned, fresh, or frozen; cooked)
- 1green bell pepper (finely chopped, or a combination of red and green bell pepper)
- 1teaspoon granulated sugar
- ½cup breadcrumbs (soft, fresh)
- Dash paprika
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 375 F (190 C / Gas 5). Butter a 1 1/2-quart baking dish.Step 3
Melt 2 tablespoons of butter in a saucepan over low heat and stir in the flour. Cook, stirring, for about 2 minutes. Do not brown.Step 4
Gradually stir in the milk and continue cooking over low heat, stirring constantly until the sauce begins to thicken. Season with salt and pepper, to taste.Step 5
Add a small amount of the sauce to the beaten egg, stirring briskly.Step 6
Stir egg mixture back into the sauce in the saucepan. Cook, stirring constantly, for about 1 minute. Do not boil.Step 7
Add the corn, green pepper, and sugar to the sauce mixture. Heat through.Step 8
Melt the remaining 1 tablespoon butter in a small microwave-proof bowl. Add the soft breadcrumbs and stir to combine.Step 9
Pour the mixture into the prepared casserole. Cover with the buttered breadcrumbs and sprinkle with paprika.Step 10
Bake in the preheated oven for 20 to 25 minutes, or until hot and bubbly and the breadcrumbs are browned.