Scalloped Corn Casserole
A simple scalloped corn casserole serves as an excellent side dish for any meal, from holiday dinners to everyday family meals.
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Instructions
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Preheat the oven to 375 F (190 C / Gas 5) and butter a 1 1/2-quart baking dish.
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Melt 2 tablespoons of butter in a saucepan over low heat, then stir in flour and cook for 2 minutes without browning.
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Gradually stir in milk and cook over low heat, stirring constantly until the sauce thickens, then season with salt and pepper.
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Temper the beaten egg by stirring a small amount of the hot sauce into it, then stir the tempered egg mixture back into the main sauce and cook for 1 minute, ensuring it does not boil.
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Add the corn, green pepper, and sugar to the sauce mixture and heat through.
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Melt the remaining 1 tablespoon of butter, add it to the soft breadcrumbs, and stir to combine.
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Pour the corn mixture into the prepared casserole dish, cover with the buttered breadcrumbs, and sprinkle with paprika.
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Bake in the preheated oven for 20 to 25 minutes, until hot, bubbly, and the breadcrumbs are browned.