Scalloped Corn Casserole

Our scalloped corn casserole recipe has been in our family for a very long time. When we would have a family gathering for a holiday meal or a very special celebration meal, someone would always bring the scalloped corn casserole. This is a very easy recipe to make and has just the right amount of season to make it a casserole for all the folks. It is always a hit for our gatherings and one of the all time favorites.

This Is How To Make Scalloped Corn Casserole

In a medium bowl,whisk together cream cheese, eggs, salt and pepper until smooth.

Fold in 4 cups of the corn, Monterey Jack Cheese and 1 tablespoon dried thyme.

Place the half and half with remaining corn

in a blender: process until smooth.

Add pureed corn mixture to cream cheese mixture in the bowl, stir until well combined.

Pour the mixture into a 9 X 13 baking dish that has been sprayed with a cooking oil.

Bake at 325 degrees for 40 minutes.

Prepare the crackers, panko and butter,

adding some fresh thyme.

Remove the corn mixture from the oven

to a cooling rack.

Sprinkle evenly with the cracker mixture. Return to the oven, and bake at 325 degrees, 25 minutes until set in the center and topping is golden brown.

Remove from the oven to a cooling rack. Garnish with fresh thyme. Cool for at least 15 minutes

before serving.

Recipe

This casserole is so crunchy on the outside

and creamy on the inside.

Everyone will enjoy the delicate seasons that make

this scalloped corn casserole so special

Enjoy!!

I love to have a casserole like this to take to all the events that we get to attend. There are never enough vegetable casserole's on the table.

Thank so much for stopping by to spend some time in the kitchen with us today. I always look forward to your visits here at the cottage. Hope you have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

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