Triangle Ranch Scalloped Corn

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

Recipe from Midwest Living
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  • 2 eggs, lightly beaten
  • 1 14 3/4- 16 ounce can cream-style corn
  • 4 ounces American cheese, shredded (1 cup) or 4 ounces pasteurized prepared cheese product, finely cut up
  • 2/3 cup milk
  • 10 saltine crackers, coarsely crushed (1/3 cup)
  • 1/2 4 ounce can diced green chile peppers, drained (3 tablespoons)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
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In a large bowl, stir together eggs, corn, cheese, milk, crushed crackers, chile peppers, sugar, salt and black pepper.
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: cal. (kcal) 185, Fat, total (g) 9, chol. (mg) 90, sat. fat (g) 5, carb. (g) 19, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 5, pro. (g) 9, vit. A (IU) 388.72, vit. C (mg) 5.31, Thiamin (mg) 0.04, Riboflavin (mg) 0.26, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.49, sodium (mg) 692, Potassium (mg) 197, calcium (mg) 161.55, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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