Scalloped Corn Casserole

Scalloped Corn Casserole

from southernliving.com

Try our easy scalloped corn casserole recipe on a busy night when you're craving a classic, comforting Southern dish. Or prepare it for a holiday feast when you need to serve a big crowd.

Ingredients

  • Cooking spray
  • 4 ounces cream cheese, at room temperature
  • 3 large eggs
  • 1.5 teaspoons kosher salt
  • 0.25 teaspoon black pepper
  • 5 cups frozen corn (from 2 [16-ounce] packages), thawed, divided
  • 1 (8-ounce) package shredded Monterey Jack cheese, divided
  • 2 tablespoons chopped fresh thyme, divided
  • 1.5 cups half-and-half
  • 1 cup crushed round buttery crackers (such as Ritz) (from 20 crackers)
  • 1 cup panko (Japanese-style breadcrumbs)
  • 3 tablespoons unsalted butter, melted

Directions

  1. 1

    Prepare oven and baking dish: Preheat oven to 325°F. Lightly coat an 11-by-7-inch baking dish with cooking spray; set aside.

  2. 2

    Make corn mixture: Whisk together cream cheese, eggs, salt, and pepper in a medium bowl until smooth. Fold in 4 cups of the corn, 1 1/2 cups of the Monterey Jack, and 1 tablespoon of the thyme. Set aside.

  3. 3

    Make pureed corn mixture: Place half-and-half and remaining 1 cup corn in a blender; process until smooth, about 15 seconds.

  4. 4

    Combine casserole ingredients: Add pureed corn mixture to cream cheese mixture in bowl; stir until well combined. Pour into prepared baking dish.

  5. 5

    Bake casserole: Bake in preheated oven until sides are set but center is still undercooked and jiggly, 35 to 40 minutes.

  6. 6

    Make casserole topping: Meanwhile, stir together crushed crackers, panko, butter, and remaining 1/2 cup Monterey Jack and 1 Tbsp. thyme in a bowl; set aside.

  7. 7

    Toast cracker topping: Remove baking dish from oven; sprinkle evenly with cracker mixture. Return to oven, and bake at 325°F until set in the center and topping is golden brown, 20 to 25 minutes. Remove from oven. Let stand 10 minutes. Serve.