Scalloped Corn Casserole

Rich with flavor and a delicious golden brown top this old fashioned Scalloped Corn recipe is a classic vegetable side dish at holiday meals and everyday family meals.

Our farm family loves homemade casseroles and this Amish style Scalloped Corn Casserole is so easy to make and tastes great!

Recipe For Scalloped Corn Casserole

Cheesy scalloped corn casserole is the side dish that brings more flavors that really kicks your meal up a notch.  Our first test was making this casserole for a special meal with both sets of our parents.  The Swiss cheese adds a great flavor and the eggs and crackers make the dish very filling.

Easy to make ahead of time or the day of a big meal this is a versatile scalloped corn recipe.

Our family has several corn casserole recipes Jiffy Corn Pudding and Sweet Corn Spoon Bread both use a Jiffy mix.  When we crave homemade corn, this old-fashioned scalloped corn casserole is our go-to recipe.

Simple ingredients mix together in our old fashioned recipes from our Old Fashioned Cornbread Dressing to Grandma’s Dressing to create a Thanksgiving or Christmas meal that people remember.

We love serving meat along with a corn casserole and a potato at special meals.  A few of our ultimate potato dishes are Twice Baked Potato Casserole, Crock Pot Red Potatoes and Red Potato Casserole.  Easy recipes that taste great and make people happy are what we look for in a meal!

Ingredients Needed For Scalloped Corn

• Can of whole kernel corn
• Eggs
• Can of cream style corn
• Evaporated milk
• Butter
• Dried minced onion
• Salt
• Pepper
• Swiss cheese
• Soda crackers or saltine crackers

Swiss Cheese Makes Old Fashioned Scalloped Corn Unique

This Amish baked corn casserole is near and dear to our hearts because of the ingredients. As farmers that live in Ohio, we also think it’s pretty cool that Ohio is the number one producer of Swiss cheese! 

For this corn casserole, I shred a block of Swiss cheese for maximum freshness. I think shredding your own mixes and melts much better since there are no anti-caking agents.

My recipe came from an old community cookbook and it called for cubed cheese, but I find shreds are finer and melt more easily. The combination of Swiss cheese and evaporated milk add a special richness to this scalloped corn recipe.

Step By Step Instructions

1. Drain liquid from whole kernel corn, reserve the liquid
2. Slightly beat eggs and then add whole kernel corn and a portion of the reserved liquid
3. Add cream-style corn, evaporated milk, butter, onion and seasonings – stir together
4. Fold in crackers and cheese
5. Bake for an hour at 325ºF and serve warm

How To Tell When a Casserole is Set?

Use hot pads before the casserole is done baking and give it a slight bump or shake. 

Focus on how much the casserole moves in the center of the dish.  If the casserole jiggles in the center it needs to bake longer. 

If the casserole looks fairly stable in consistency and does not shake it is set!

Remove from the oven and cover with foil.  The casserole will continue to set up as it cools.

Is the Center of My Casserole Done

You can also use an instant-read meat thermometer to check the temperature in the center of the casserole.  The edges will be done sooner than the center, so be sure and hit the very center, but not the bottom of the pan.  When the temperature reads 160º the casserole is done baking.

A thermometer is NOT necessary to make a vegetable casserole, but this is an option to help increase your comfort level.

Amish Scalloped Corn Recipe Tips

• Swiss cheese is traditional for the recipe, but readers have shared that using a blend of cheese or other cheese also work well.
• One sleeve of soda crackers makes about 2 cups of coarsely crushed crackers.
• Spice up this casserole by adding jalapeños or green chilies.
• A reader shares that she likes to use frozen whole kernel corn, sharp white cheddar and Gruyere cheeses and crushed potato chips to form a crust on top. I love that there are so many variations and options!
• I buy a 12 ounce block of cheese to shred, but 3 cups of pre-shredded cheese will also work.

How To Make Scalloped Corn

Begin by draining the can of whole kernel corn.  Be sure to reserve 1/4 cup of the liquid, the rest can be discarded once the recipe has been mixed to the desired consistency. Unless you make this ahead, then reserve more of the juice.

Crack eggs in a medium mixing bowl and use a fork to lightly scramble.

In a mixing bowl stir together whole kernel corn and 1/4 cup reserved liquid.

Add evaporated milk, cream style corn and melted butter.  Stir well.

Season with granulated onion, salt and pepper. Stir again.

Shred Swiss cheese and crush soda crackers.  Stir into corn mixture and mix well.

Pour into a greased 2 1/2 quart baking dish and bake uncovered for 1 hour until set at 325°F.

Serve warm and enjoy at Thanksgiving, Christmas or Easter dinner or for a weekday meal along with a BBQ Pulled Pork or BBQ Shredded Chicken Slider.  This cheesy corn casserole is very versatile and delicious!

Can This Casserole Be Made Ahead?

Make scalloped corn casserole ahead by mixing together all ingredients except the crackers. Store in the refrigerator 24 hours ahead of time in an air tight container.

Since this mixture is thick I like to use 1/2 cup of reserved liquid from the whole kernel corn instead of 1/4 cup.

Crush the crackers and store in a small airtight dish. Stir together just before baking.

Pour into a lightly greased baking dish and bake uncovered for 50 minutes.

Other Classic Holiday Side Dish Recipes

• Cheesy Broccoli Casserole
• Loaded Cauliflower Casserole
• Corn For A Crowd
• Pineapple Fluff

Originally shared May 27, 2019 with updates made in September 2020 and November 2, 2023.