Scalloped Corn Casserole


Scalloped Corn Casserole is a great side dish for a family or family gathering. Made with two kinds of canned corn, eggs, cheese, Ritz Crackers, butter, green onions, salt and pepper.

Source: Karol Dunford






In a bowl add both cans of corn,

green onions, and the beaten eggs.



Stir to combine.



Crush the Ritz crackers in

a bag with your hands.



Add the crackers, butter,

cheese, salt & pepper.



Stir to combine.



Spray a 9” x 13” casserole

dish with cooking oil.



Pour the corn mixture into the dish.



Bake in a preheated 350 degree

oven for 40 minutes.



Serve immediately.


Scalloped Corn Casserole



  • 1 – 14 oz can (approximately) cream style white corn
  • 1 – 14 oz can (approximately) white corn
  • 2 green onions, chopped
  • 2 large eggs, slightly beaten with a fork
  • 1 sleeve Ritz Crackers
  • 2 Tbsp. melted butter
  • 1 cup shredded cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine both cans of corn, green onions and beaten eggs then stir to combine.
  3. Place the crackers into a plastic bag and crush them into crumbs.
  4. Add the cracker crumbs, butter, cheese, salt and pepper to the corn then stir to combine.
  5. Spray a 9″ x 13″ baking dish with cooking oil.
  6. Pour the corn mixture into the baking dish.
  7. Bake for 40 minutes or just until it starts to brown on top.
  8. Serve immediately.


  1. I made this last week to accompany some roast chicken and it was delicious!!!

    Unfortunately, my cheddar cheese was beyond moldy!!!! The only cheese I had left in the fridge was a handful of leftover Mexican cheese blend. A tiny bit of cheese is still better than NO cheese, right? I put in a ton of extra green onions to make up for the lack of cheese.

    I checked our local grocery and Walmart but couldn’t find any white cream style corn so will see if I can order some to have handy for the next time.

    Liked by 1 person

      • Yah, the problem was I only had a small handful of cheese left so it wasn’t very cheesy. Lucily it was super delicious anyway!

        Oh!!! One thing I had to Google was the yield of one sleeve of Ritz crackers because I had a box of those short, squatty sleeves of crackers, not the original long sleeve! Google said a long sleeve equals 1 and 1/2 cups of crushed crackers and that took approximately 2 of my short sleeves so they must be half sleeves. You would think they would put that on the box. Get on that, Ritz!

        Liked by 1 person

      • Haha I never knew there was anything but the sleeves of Ritz. How much you want to bet that was their way of decreasing the weight of the container but still charge the same price. I can’t believe how many products have gone down in size by 1 oz or more which can change a recipe’s taste. I would rather pay more and keep the same size container. I’m glad you were able to figure it out!

        Liked by 1 person

  2. I was looking for my tried & true scalloped corn recipe for Thanksgiving. Couldn’t find it. Found notes on the recipe I used last year that said it wasn’t very good. Said to myself “I’ll bet Diane has a really good scalloped corn recipe!” Did a search and found this one, which I see I have already made and loved so I’m going with this one. And the best news is I have plenty of cheddar cheese on hand this time! Woo hoo! Happy Thanksgiving!!!


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