Triangle Ranch Scalloped Corn
Recipe from Midwest Living

Chile peppers spice up this home-style corn casserole. Serve it as a side dish with grilled or roasted meats or poultry.


Triangle Ranch Scalloped Corn

by 1  person


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Servings: Makes 6 servings.
Prep Time: 15 mins
Total Time: 1 hr

 
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Ingredients
  • eggs, lightly beaten
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  • 1 14.75- to 16-oz. can
    cream-style corn
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  • 4 oz.
    American cheese, shredded (1 cup) or 4 ounces pasteurized prepared cheese product, finely cut up
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  • 2/3 cup
    milk
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  • 10 
    saltine crackers, coarsely crushed (1/3 cup)
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  • 1/2 of a 4-oz. can
    diced green chile peppers, drained (3 tablespoons)
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  • 1 tsp.
    sugar
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  • 1/4 tsp.
    salt
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  • 1/8 tsp.
    ground black pepper
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Directions
1.
In a large bowl, stir together eggs, corn, cheese, milk, crushed crackers, chile peppers, sugar, salt and black pepper.
2.
Transfer to a greased 1-1/2-quart au gratin or shallow baking dish. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until the center appears set. Let stand for 10 minutes before serving. Makes 6 servings.

Nutrition information
Per serving: Calories 185, Total Fat 9 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 90 mg, Sodium 692 mg, Carbohydrate 19 g, Total Sugar 5 g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 16%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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Scalloped Corn
Scalloped Corn

This classic recipe is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.

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