A filling vegetable side dish. Shredded carrots and onions are mixed with two types of corn and a creamy sauce with cracker crumbs combine in a casserole dish. Baked then topped with cheese, you get a flavorful corn casserole.
Grease 2 quart square baking dish, set aside. In a small saucepan combine red or green sweet pepper, onion, carrot and water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or till vegetables are crisp-tender. Drain well, pressing out excess liquid.
Meanwhile in a large mixing bowl stir together the cream-style corn, whole kernel corn, milk, crushed crackers, the ¾ cup of shredded cheddar cheese and eggs. Stir in cooked vegetables. Transfer mixture to the prepared baking dish.
Bake uncovered in a 325 F oven for 40 to 45 minutes or till center is set. Sprinkle with the ¼ cup shredded cheddar cheese. Let stand 10 minutes before serving.
Recipe Notes
I use a 9x13 pan, I was worried the 2 quart pan would be too full. The mixture was almost soupy, I worried I might spill if the pan was too full. It cooked well in the 9x13 pan. A larger can of whole kernel corn can be used if that’s what you have on hand instead of an 8 ¾ oz can. Frozen whole kernel corn that has been thawed can also be used. You can also cook at 350 F if you need to. I was cooking something else that needed to have the oven at 350, so I put the scalloped corn and checked it after 30 min, the center was set so I put the ¼ cup of cheese on top and put it back in the oven for 5 minutes to melt the cheese. It came out great.