Traditional Corn Casserole

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Servings: 8 servings


  • 1 teaspoon paprika
  • 2 count eggs
  • 1/2 cup bread crumbs
  • 1 cup evaporated milk
  • 1/8 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoon flour
  • 2 tablespoon butter or margarine
  • 1 package corn frozen whole kernel 9 oz


    1. Preheat oven to 350 degrees. Butter a 1 -1/2 quart casserole; set aside.
    2. If you are using frozen corn, cook just until heated through; drain. If you are using canned corn, drain off liquid.
    3. Melt butter or margarine in a saucepan. Combine flour, sugar, salt and pepper; add to butter or margarine, blending well. Stir in milk and bring mixture to a boil over medium heat. Cook, stirring constantly, until sauce is thick and smooth.
    4. Place eggs in a small bowl or cup and beat slightly. Stir a small amount of the hot sauce into eggs; then add all of the egg mixture to sauce in pan, blending well. Add corn and mix well. Pour into prepared casserole. Set casserole dish in a larger pan; then pour hot water into the larger pan to a depth of 1/2 to 1 inch.
    5. Bake uncovered at 350 degrees for 20 minutes. Remove from oven and sprinkle with bread crumbs and paprika. Bake 35 to 40 minutes longer or until knife inserted in center comes out clean.


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