1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 medium red bell pepper, chopped
1/2 cup thinly sliced green onions
3 tablespoons all-purpose flour
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Asiago cheese (4 oz)
1 egg, beaten
2 tablespoons butter
1/3 cup crushed buttery round crackers
Cheesy Scalloped Corn
- In a 10-inch nonstick skillet, mix corn, cream-style corn, bell pepper, green onions, flour, basil, salt and pepper; cook over medium-high heat until bubbly. Stir in cheese and egg. Spoon into a greased CORNINGWARE® FRENCH WHITE™ 2-1/2 QT. OBLONG CASSEROLE WITH GLASS LID.
- Bake uncovered at 350° for 45 to 55 minutes or until center is set.
- In an 8-inch skillet, melt butter over medium heat. Add crackers; cook and stir about 3 minutes or until golden brown. Immediately sprinkle over baked corn mixture. Let stand 5 minutes before serving.