2. Leftover Ham Salad. This ham salad requires minimal prep work and just plain tossing, but trust me, you’ll get a satisfying dish. It’s not too creamy or saucy because you only …
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In this recipe, you’ll combine corn with cream, eggs, minced onion, salt, sugar, and crushed buttery crackers; top it with more buttery cracker crumbs; and bake it until warm and creamy on the inside and golde- brown on the outside. You can serve scalloped corn straight from the oven to the table in the same vessel that you used to bake it in.
A lot of scalloped corn recipes involve crackers – but this recipe is pairing unsweetened corn flakes for an extra crispy crunch – and even more corn flavor! This scalloped corn is really more of a creamy and crunchy baked corn casserole, and the flavor the cornflakes brings is is unreal.
Preheat the oven to 325 degrees F and grease a 9x13-inch baking dish with non-stick spray. In a large bowl, beat together the eggs and milk. Add in the butter, sugar, corn, ¾ cup cheese, salt, pepper, and onion powder and stir to combine. Transfer the mixture to the prepared baking dish and top with corn flakes and the remaining cheese.
In a large skillet, saute green pepper and onion in 4 tablespoons butter until tender. Stir in the soft bread crumbs, corn and eggs. Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with dry bread crumbs. Sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.