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Rich Cream Scalloped Corn Recipe
|Sweet pepper||1 Small, chopped (Green / Red Colored)|
|Onion||1 Medium, chopped|
|Carrot||1 Small, shredded|
|Water||1⁄4 Cup (4 tbs)|
|Canned cream style corn||14 3⁄4 Ounce (1 Can)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Coarsely crushed saltine crackers||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce, divided (1 Cup)|
Serving size: Complete recipe
Calories 1348 Calories from Fat 524
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 32 g160.1%
Trans Fat 0 g
Cholesterol 567.1 mg
Sodium 2405 mg100.2%
Total Carbohydrates 155 g51.8%
Dietary Fiber 19.7 g78.6%
Sugars 59.9 g
Protein 61 g121%
Vitamin A 299.2% Vitamin C 333.7%
Calcium 120.4% Iron 25.6%
*Based on a 2000 Calorie diet
Reduce heat, cover, and simmer for 5 to 7 minutes or until vegetables are tender-crisp.
Drain well; press out excess liquid.
Meanwhile, in a large bowl slightly beat eggs.
Stir in cream-style corn, whole kernel corn, crushed crackers, milk, and 3/4 cup of the cheddar cheese.
Stir in the cooked vegetables.
Transfer to a greased 2-quart square baking dish.