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Cheese Scalloped Corn Casserole

Cheese Scalloped Corn Casserole

My sister Sarah
5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 4 cups fresh corn about 8 ears steamed, kernels removed
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced fresh mushrooms
  • 1 jalapeno fine diced
  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/2 tsp. black pepper
  • 3/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1 egg slightly beaten
  • 2 Roma tomatoes diced
  • 1/2 cup cracker crumbs
  • 2 Tbl. butter

Instructions
 

  • Preheat oven to 350 degrees.
  • Cook and stir onion, celery, mushrooms, and jalapeno in 2 Tbl. butter over medium heat until onion is tender. Dust with 2 Tbl. flour and seasonings and stir constantly until mixture is bubbly. Gradually stir in milk and cheese and bring to a boil, cook for 1 minutes to allow sauce to thicken. Remove from heat, then stir in corn, egg, and tomato.
  • Pour into an ungreased 2 quart casserole dish. Combine cracker crumbs with 2 Tbl. melted butter, then sprinkle evenly over the top of the casserole. Bake uncovered 30 minutes.