Scalloped Sweet Corn Casserole
Total Time: 75 Minutes
Prep: 25 Minutes
Bake: 50 Minutes
Yield: 8 Servings
Ingredients:
-
- 4 tsp cornstarch
- 2/3 cup water
- 1/4 cup butter, cubed
- 3 cups fresh or frozen corn
- 1 can (5 oz) evaporated milk
- 3/4 tsp plus 1 1/2 tsp sugar, divided
- 1/2 tsp plus 3/4 tsp salt, divided
- 3 eggs
- 3/4 cup 2% milk
- 1/4 tsp pepper
- 3 cups cubed bread
- 1 small onion, chopped
- 1 cup Rice Krispies, slightly crushed
- 3 Tbsp butter, melted
Directions:
- Preheat oven to 350 degrees. In a bowl, mix cornstarch and water until smooth. In a saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 tsp sugar, and 1/2 tsp salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook until thickened; cool slightly.
- In a bowl, whisk eggs, milk, pepper, and the remaining sugar and salt until blended. Stir in bread, onion, and corn mixture. Transfer to a greased 8 inch square or 1 1/2 quart baking dish.
- Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown.