Scalloped Corn Casserole
This creamy scalloped corn casserole with a buttery Ritz cracker topping requires just a few ingredients and comes together quickly. The savory, versatile corn side dish goes well with holiday dinners, and alongside practically any meal. It's a homey casserole that everyone will love.
Large mixing bowl
- 20 Ritz crackers
- 1 slice hearty white sandwich bread torn into pieces
- ¼ cup unsalted butter, melted
- 6 cups frozen corn
- 1 ¼ cups half-and-half
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
Adjust oven rack to middle position and preheat oven to 450 degrees. Prepare an 8 inch square baking dish with cooking spray and set aside. Get out and measure all of your ingredients.
Pulse crackers, bread, and butter in food processor until coarsely ground.
Bring corn kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, about 5 minutes.
Puree 2 cups corn mixture in blender until thick and smooth.
Return puree to cooked corn and stir to combine.
Transfer corn mixture to prepared dish.
Take crumb mixture and cover corn mixture with it.
Bake until golden brown, 7 to 10 minutes.
Serve and enjoy every bite!
TO MAKE AHEAD: After putting the corn mixture inside the casserole dish you can refrigerate it for up to 3 days. Your crumb topping can be refrigerated separately until needed.
When needed, place casserole and crumbs on the counter to allow them to come to room temperature.
Cover with tinfoil and bake for 20 minutes at 400 degrees.
Next, increase your temperature to 450 degrees, remove foil, and top with your crumb mixture. Bake until a beautiful golden brown, another 8 to 10 minutes.
Serving: 1g | Calories: 359kcal | Carbohydrates: 50g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 732mg | Potassium: 579mg | Fiber: 5g | Sugar: 3g | Vitamin A: 424IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 2mg