Old Fashioned Scalloped Corn Recipe

Alright, we will just come out and say it: Each and every casserole is improved with the addition of a crushed Ritz cracker topping. Sorry, it's just a plain fact. Try to prove us wrong! You won't be able to do it. Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for old fashioned scalloped corn with a cheesy, you guessed it, Ritz cracker topping.

If you aren't familiar, scalloped corn is a corn casserole made from milk, eggs, and corn usually topped with shredded cheese and a crunchy topping. It's similar to a frittata in that it's a cooked egg casserole, but it's heavily loaded on the corn, making for a perfect veggie side dish for any main entree. Because of the richness of this particular side dish, we suggest pairing it with simple forms of protein like easy bbq chicken or grilled salmon.

To make this old-fashioned scalloped corn, you can start by gathering your ingredients. For this recipe, you will need yellow corn, whole milk, salted butter, eggs, salt, pepper, paprika, shredded cheddar cheese, and Ritz crackers.

First things first, preheat your oven to 350 F. Spray a 1 ½ quart baking dish with nonstick cooking spray. Then, in a large bowl, add in the drained and rinsed canned corn, the milk, melted butter, eggs, salt, pepper, and paprika. Stir these ingredients well until combined, making sure to break up the eggs. Then, pour the mixture into the prepared baking dish.

Now, comes the extra tasty part: the topping. Top the casserole with half of the crushed crackers. Then, sprinkle the shredded cheddar cheese on top. Finish the topping with the remaining crushed crackers. This combination of melty cheese and salty golden crackers will make this scalloped corn irresistible.

Place the baking dish into the prepared oven and bake for 30 minutes. Once the time is up, remove the baking dish from the oven. You will notice that the cheese has melted, the crackers are golden brown, and the casserole has a slight jiggle. We know it is going to be difficult, with the delicious savory smell filling the air, but allow the dish to cool for at least 10 minutes before diving in.