Scalloped Corn Casserole

Scalloped Corn Casserole

Recently a follower reached out to me asking me about a corn dish that I made in the past for Thanksgiving. I sent her what I thought was the recipe she was looking for but she said it wasn’t right. I could not for the life of me, remember what she was talking about. That is until I came across this recipe in my photos of this Scalloped Corn Casserole. This has GOT to be the recipe she was looking for. Scalloped Corn Casserole, is easy, cheesy and delicious. She said it used frozen corn and cheese and that her friends and family just loved it. I know this has got to be the recipe, so I decided to write it up for everyone. If this is not the recipe, you will want to make this anyway.

Typically I write a longer recipe blog explaining every step of the process of making the dish I am writing about, but this recipe is so easy, there is no need for all the extra information. The only thing I will share, is to pay attention to the measurements of the cheese and the Ritz Crackers. It notes on each line item that those ingredients are (separated) because you use a little mixed into the recipe and to top it. So be aware that you don’t use the total amount of the cheese and the crackers for just one step. I often make this mistake, so I felt like I needed to highlight this.

Other than that, that is my only step for the recipe that I felt needed noting. The full and printable recipe is below.

Scalloped Corn Casserole

Yield: 12 to 15 Servings

Scalloped Corn Casserole

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A cheesy corn casserole that is topped with buttery ritz crackers. This bakes up beautifully and is the perfect creamy and cheesy texture.

Ingredients

• 3 Eggs
• 1.5 Cups of Heavy Cream
• 1 Tablespoon of Sugar
• 2 Bags of Frozen Corn (28 ounces of corn total)
• 2 Sleeves of Crushed Ritz Crackers (separated)
• 2.5 Cups Shredded White Cheddar (separated)
• 1 Stick of Butter

Instructions

1. Whisk the 3 eggs with the heavy cream and the sugar.
2. Fold in the frozen corn, no need to thaw and drain.
3. Fold in 1 Sleeve of Crushed Ritz Crackers + 1/2 cup of the shredded white cheddar.
4. Using your stick of butter, butter the bottom and sides of standard 9 X 13 Casserole dish.
5. Add your corn batter to the baking dish and bake at 350 degrees for 35 minutes, the pull from oven.
6. Crushed up the second sleeve of Ritz crackers, melt what is left of the butter you used to grease the baking dish and mix it well with the Ritz crackers.
7. Top the casserole with the remaining cheddar cheese and the top with the buttered , crushed crackers.
8. Bake for another 25 to 35 minutes at 350 degrees. You will know it is done when the sides are golden brown and the center is not overly soggy or wet.
9. If you notice your crackers on top getting too brown, and your center isn't set, cover the casserole dish loosely with foil until the center is set.
10. Let the casserole rest for 15 minutes before serving. I keep it warm by letting it rest on top of the warm stove.

The Best Butter Stuffing

If you need another side dish for your Thanksgiving Day, please give my Butter Stuffing recipe a try. This decadent stuffing is perfection. Easy and affordable to make and the perfect taste and texture. You can find the recipe by CLICKING HERE.